The Best Spinach Artichoke Dip Ever

6  tablespoons		Butter
4  tablespoons		Garlic, Minced
1  lb.		Spinach
1  teaspoon		Salt And Pepper, to taste
15  ounces		Artichoke Hearts, Rinsed And Drained
3  tablespoons		Flour
1-1/2  cups		Whole Milk (more If Needed)
8  ounces		Softened Cream Cheese
1/2  cup		Crumbled Feta
1/2  cup		Grated Parmesan
3/4  cup		Grated Pepper Jack Cheese
1/4  teaspoon		Cayenne

Tip: Click on the ingredient links to learn the nutritional information for all the The Best Spinach Artichoke Dip Ever ingredients. The serving size for any ingredient in The Best Spinach Artichoke Dip Ever may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with pita wedges, chips, or crackers!