Spinach and Artichoke Dip

I made this spinach and artichoke dip over the stove in about 10 minutes. It was easy and the BEST spinach and artichoke dip we’ve had and there was no cream cheese, cream, or mayonnaise. This recipe serves about 2-4 people. Jeff and I at it as an appetizer/side dish to our korean tacos (to be posted later this week). We ate it right out of the pan and argued over the last bite:)

1/2 yellow onion, chopped small
1/2 yellow pepper, chopped small
1/2 cup frozen artichokes
1 1/2 T. butter
1 1/2 T. flour
about 1/2- 3/4 c. whole milk
1/2 cup feta cheese
3/4 cup cheddar cheese
salt and pepper
1/8 t. cayenne pepper
1/2 bag spinach, chopped

In a small saucepan, heat 1 T. olive oil. Add onions and peppers and cook until soft, about 5 minutes. Add artichokes. Cook another 5 minutes, until artichokes are soft also. Add spinach. Cook until wilted. Add butter and flour. Stir until pasty. Slowly add milk. Bring to a boil and allow to thicken. Add salt, pepper, cayenne, and cheeses. Turn stove down to low and stir until cheeses are melted. Serve warm.



  1. Did I just hear you write “Korean” tacos? OMG. I’m sure there must have been kimchi on that sucker. I’m trying to represent here…

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