Artichoke Dip

Seriously this is the best artichoke dip I have tasted! It is so good that my coworker made the recipe x10 to feed our whole staff and it was gone so quickly!

1 lb. fresh spinach, stems removed
1/4 C unsalted butter (I use salted all the time)
1/4 C diced yellow onion
1 tsp. minced garlic
1/4 C flour
1 C half and half
1 C heavy cream
1 fresh lemon, juiced
1 (6-7 oz) jar marinated artichoke hearts, drained and chopped
Salt and Pepper
pinch of cayenne pepper (I believe I left this out)
1 C provolone cheese grated
1 C mozzarella cheese grated
1/2 C provolone, mozzarella, parmesan cheese mixed on top

Preheat oven to 400.

Blanch the spinach in a medium to large pot of water and cool under cold running water. Squeeze spinach to remove as much water as possible. Chop and set aside.

In a medium sauce pot, melt butter and saute onion over medium high heat for 3 minutes. Add garlic and continue to saute for 1 more minute. Add flour to make light roux and cook for another 2 minutes. Add half and half along with the heavy cream to the roux mixture. Bring sauce to a boil stirring constantly. Mixture should be thick and creamy. Adjust with half and half if necessary.

Add salt and pepper, cayenne pepper and lemon juice. Add cheese, chopped spinach, and artichokes. Mix briefly and place sauce in a 9 inch lightly greased baking dish. Top with cheese mixture and bake until brown and bubbly, about 10-15 minutes. Remove from oven and serve with pita chips, french bread or whatever you like.