Creamy Spinach Artichoke Dip

2 cans (397 grams or 14 ounces) artichoke hearts in water

1 tablespoon olive oil

3 garlic cloves, minced

One 6-ounce (170 grams) bag fresh spinach leaves (about 4 cups)

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 cups (355 ml) milk, plus more as needed (2% or whole milk)

4 ounces (113 grams) cream cheese (half 8-ounce package)

1/4 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 cup (4 ounces or 113 grams) crumbled feta cheese

1 cup (4 ounces or 113 grams) grated mozzarella cheese, divided

2 tablespoons green onion, sliced (optional)

Salt and freshly ground black pepper, to taste

Heat Oven and Prepare Dish

Heat oven to 350 degrees F (177 degrees C). Butter or spray a small baking dish with non-stick cooking spray. (The pan should hold 4 to 5 cups. An 8-inch round pan, 8-inch x 4-inch loaf pan, 8-inch square pan or small oval baking dish will work).

Cook Artichokes and Spinach

Open artichoke cans. Drain, rinse and coarsely chop artichokes.

Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add artichokes then cook 2 to 3 minutes until warmed through and beginning to brown around the edges.

Add spinach then season lightly with salt and freshly ground black pepper. Wait about 30 seconds then as the spinach wilts, toss with artichokes.

Transfer garlic, artichokes and spinach to a bowl and set aside.

Prepare Creamy Dip

Place skillet back onto medium heat then add the butter. Once melted, whisk in the flour until a paste forms. Cook about 1 minute then pour in the milk. Bring to a gentle simmer, stirring often. The sauce will thicken. If it seems too thick, add milk as needed.

Turn heat to low then add cream cheese, cayenne pepper and oregano. Stir until cream cheese melts into the sauce. Now, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted.

Stir in garlic, artichoke and spinach from earlier then transfer dip to baking dish and top with remaining mozzarella cheese (1/2 cup).

Bake dip 15 to 20 minutes until bubbly and cheese begins to brown on top. To make the cheese even more browed on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.

Source :  Creamy Spinach Artichoke Dip