This recipe will serve about six guests.  For more, just double the recipe.

Ingredients for Artichoke and Spinach Dip:

 1 16 oz package of frozen spinach (cut spinach is best, but not chopped)
 1 can quartered Artichokes (I actually prefer just the hearts)
 3+ Tablespoons Butter
 3 Tablespoons Flour
 2 cups chopped Cajun Trinity (onion, bell pepper, celery)
 1 teaspoon minced garlic
 1 5 oz can PET milk or evaporated milk
 6 oz of shredded Monterrey Jack Cheese
 6 oz of shredded Cheddar Cheese
 1 Tablespoon Worcestershire sauce
 Seasoning to taste with Sea Salt, White Pepper, and Tony’s Creole Seasoning

Begin by cooking the Spinach according to package directions. 

Then, using two mixing bowls and a mesh strainer – begin to separate the spinach from the liquid.  Press out the excess well.  Reserve the liquid for use in the sauce.  Set aside.

Next, with one tablespoon butter, sauté the Cajun Trinity until translucent.  Add minced garlic toward the end. 

Pour in the PET milk and stir constantly for about 3 minutes.  Be sure there are no lumps. 

Add in the 1 Tablespoon Worchestershire sauce.  Stir well. 

Turn off heat and stir in the 1 cup of each cheese.  Stir well to melt. 

Sauce will be thick, so add by spoonfuls the reserved spinach liquid and stir in well. 

Sauce should still be creamy, but not too watery.

Fold in the Spinach and Artichokes. 

Pour into a casserole dish. 

Cover with more shredded cheeses and/or breadcrumbs. 

Bake on 350 degrees for 20 minutes or enough to melt the cheeses. 

Serving Suggestions for Atichoke and Spinach Dip:

Serve with crackers of your choice or petite toasts. 

Other serving suggestions: spoon into prepared phyllo dough or mini pie shells.  We often make it for topping on baked potatoes with steak.  Enjoy this holiday favorite and be creative.