Have you ever cooked something that not only made you think, “mmmm”, but physically say it out loud? A dish that people just flock to when put out on the table, and then start to hover and circle around the serving dish to keep a close eye on their second helping (or third… or fourth)? This is one of those recipes. Creamy and *insanely* delicious, the Amazing Spinach Artichoke Dip from The Pioneer Woman.

I first made this recipe over the holiday season, and it was a tremendous hit across the board. Creamy feta and cream cheese meets garlic sauteed spinach & artichokes to create the greatest dip the world has ever seen! And I am not exaggerating – I pulled this ooey-gooey, cheesy dish out of the oven and my guests ran for it…. and kept coming back. This dip was the hit of our appetizer table! Serve with pita chips or raw vegetables – it doesn’t matter, just get it into your belly! I have since made it twice more, and be forewarned: you will get many requests to make it again! It isn’t kind to the waistline, but sometimes you just have to go with it. Make it for the big game, your upcoming dinner party, or for a potluck… you will be thanked!

Insanely Delicious Spinach Artichoke Dip

modified from original Recipe found on thepioneerwoman.com

3 tablespoons butter + 3 more tablespoons for the roux

2-3 tablespoons garlic, minced

1 bag baby spinach

2 cans artichoke hearts, rinsed and drained

3 tablespoons all purpose flour

1 1/2 cups milk

8 ounces softened cream cheese

1/2 cup parmesan, grated

3/4 cups pepper jack cheese, grated, plus a little extra for topping

1/4 teaspoon cayenne ( I use 1/2 to 1 teaspoon)

salt & pepper

Pita chips, tortilla chips, or raw vegetables for dipping

Preheat your oven to 375F.

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the garlic and saute until fragrant. Be careful not to brown or burn.

Raise the heat to medium high and add in the spinach. Cook until the spinach wilts down, while stirring occasionally. Remove the spinach to a small strainer set over a small bowl.

Squeeze the excess liquid from the strainer with a spatula into the bowl. Return the strained spinach liquid to the skillet and set the spinach aside.

Add the rinsed and drained artichoke hearts to the skillet with the spinach liquid, over medium high heat. Cook until the liquid has evaporated and the artichokes begin to brown slightly. Remove the artichokes from the skillet and set aside. In the same skillet over medium heat, melt the additional 3 tablespoons of butter.

Once melted, whisk in 3 tablespoons flour and cook over medium low heat. This is your roux.

Cook the roux until it picks up some color. Gently whisk in the milk and continue to stir until the sauce has thickened slightly.

If the sauce becomes too thick, thin with a bit of milk.

Then add the cream cheese, parmesan, pepper jack and cayenne pepper to the skillet.

Continue to stir until the cheese has all melted and reaches a smooth consistency.

Roughly chop the spinach & artichokes and return to the skillet. Stir and adjust salt & pepper to taste.

Pour the dip into a buttered baking dish and top with the reserved pepper jack cheese. Bake for 15-20 minutes, or until bubbly and light brown.

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