1 large yellow onion, diced fine
3-4 cloves garlic, minced fine
1/2 c. Unsalted butter
1/3 c. Flour
1 can artichoke hearts, drained and flaked
1 bag frozen chopped spinach, thawed and excess water squeezed out
1 c. Feta cheese
8 oz. cream cheese
1/2 c. Mozzarella cheese
1/2 c. Swiss cheese
1/2 Parmesan cheese
1/2-3/4 teas. Nutmeg
1/4 sugar
1/2 c. Sour cream
1/4 c Mayo
3-4 c. Combined cream and milk, you decide the richness
1/4 teas. Pepper
1/2 teas salt optional
Sauté onions and garlic in butter until translucent. Add flour and spices. Cook until four and vegetable are bubbly for about 1 minute, stirring constantly, Add remaining ingredients, stirring constantly until blended and cheeses are melted and smooth.
Pour into 1 large or 2 small casserole dishes. Garnish liberally with sharp cheddar.
Bake 325 until hot and cheese is melted.
Serve with tortilla chips, pita chips, plantain chips, crisp baguettes, or baguette slices
3-4 cloves garlic, minced fine
1/2 c. Unsalted butter
1/3 c. Flour
1 can artichoke hearts, drained and flaked
1 bag frozen chopped spinach, thawed and excess water squeezed out
1 c. Feta cheese
8 oz. cream cheese
1/2 c. Mozzarella cheese
1/2 c. Swiss cheese
1/2 Parmesan cheese
1/2-3/4 teas. Nutmeg
1/4 sugar
1/2 c. Sour cream
1/4 c Mayo
3-4 c. Combined cream and milk, you decide the richness
1/4 teas. Pepper
1/2 teas salt optional
Sauté onions and garlic in butter until translucent. Add flour and spices. Cook until four and vegetable are bubbly for about 1 minute, stirring constantly, Add remaining ingredients, stirring constantly until blended and cheeses are melted and smooth.
Pour into 1 large or 2 small casserole dishes. Garnish liberally with sharp cheddar.
Bake 325 until hot and cheese is melted.
Serve with tortilla chips, pita chips, plantain chips, crisp baguettes, or baguette slices
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