Happy Halloween!! (I think…?)
Halloween is such an odd holiday, if you can even call it that. What, exactly, are we celebrating? Candy, I guess. And that’s OK until you’re in middle school and suddenly too old to be cute when you knock on peoples’ doors begging for candy. (Ahem…the kid who knocked on my door and just stood there without saying “trick or treat.”) I will gladly give you candy if you will at least go along with the charade and pretend to be a cute, little kid who says the requisite “trick or treat.”
So today, no, I do not give you a candy recipe. ‘Cuz I’m not a kid anymore (but more truthfully because I didn’t think to make one).
So here’s something for grown-ups—spinach artichoke dip. (Because we all know kids say “ewwww” when they hear “artichoke.”) More for us grown-ups, thankyouverymuch.
This recipe originates from The Pioneer Woman, and, without ever meeting the woman, I’d say I trust her with my life. Her recipes are quality. So enjoy!
Melt the butter and cook the chopped garlic for a quick minute or two until fragrant.
Toss the spinach in, and cook it until it wilts.
Then cook up your chopped artichokes until they lightly brown.
In a new pot, cook the butter and flour together until it bubbles.
Add the milk, and cook, stirring constantly, for a few minutes until it thickens.
Add the cream cheese and other cheeses. Stir until they get all melty and the mixture is smooth.
Add the wilted spinach and cooked artichokes. Stir to combine.
Pour dip into a casserole dish and top with more grated Pepper Jack cheese. Bake for about 15 to 20 minutes until it starts to get bubbly and even a little brown.