Ingredients

Check off ingredients as you go.

• 3 tablespoons butter
• ½ to 1 onion, chopped
• 3 to 4 cloves garlic, minced, or garlic to taste
• 3 tablespoons all-purpose flour
• 10 ounces frozen chopped spinach, thawed and drained well
• About 2 cups heavy cream, plus a little more if needed
• 1 can Rotel, undrained
• 1 can artichoke hearts, chopped
• About ¼ cup grated Parmesan
• About 1 cup shredded Colby Jack or cheddar, plus more for topping

Directions

1. Thaw the spinach and squeeze out as much liquid as possible. Chop the onion and artichokes; mince the garlic if using fresh cloves. Chop the spinach more finely if you like.
2. Heat an oven-safe pan over medium heat. Melt the butter, add the onion, and cook until translucent. Add the garlic and cook for about 1 minute.
3. Stir in the flour. Cook for a few minutes, stirring, to cook off the raw flour taste.
4. Add the spinach and about 2 cups of heavy cream. Stir to combine. Add more cream later if the dip is too thick.
5. Stir in the undrained Rotel and Parmesan. Add the chopped artichokes, then stir in about 1 cup of shredded cheese.
6. Top generously with more shredded cheese. Bake at 350°F for 20–30 minutes, until melted and bubbly. On a pellet grill, cook at 350°F for about 30 minutes.
7. Serve hot with tortilla chips.