Spinach Artichoke Dip

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*3 Cloves Garlic, minced or pressed

*3 tablespoons Butter

*1/4-1/2 teaspoon Red Pepper Flakes, chopped

*9 ounces Frozen Chopped Spinach, thawed and chopped

*1 can Artichoke Hearts, drained and chopped small
Rue
*4 tablespoons Butter

*4 tablespoons Flour

*

Cream Sauce 

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*1 cup Greek Yogurt

*5 ounces Greek Cream Cheese, room temperature

*1 cup Half and Half

*1/2 cup Milk

*1 1/2 cups Monterey Jack Cheese, save 1/2 cup for topping

*2/3 cup Grated Parmesan Cheese

*Sea Salt and Freshly Ground Pepper, to taste

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In a heated skillet add the 3 tablespoons butter, garlic, chopped red pepper flakes and sauté 1 minute. Then add another 3 tablespoons butter and flour making the rue, add the spinach and artichokes and heat through.

In a bowl mix together the cream cheese, Greek yogurt and slowly adding the half and half, milk until incorporate together. Stir in the Monterey Jack cheese and Parmesan cheese. Then pour cream sauce over artichoke spinach mixture and stir together.

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In a large baking dish or two small medium dishes, sprayed with cooking spray poor in dip mixture, top with 1/2 cheese and bake in a preheated 375*F. oven for 20-25 minutes or until hot and bubbly. Note: I like to broil the top just until the top turns a golden brown.

Enjoy!

Lindy