Categories: Appetizers
Ingredients
- 11/2 tbsp. olive oil
- 1 tbsp. unsalted butter
- 2 clove garlic
- 2 shallots
- 11/2 tbsp. all-purpose flour
- 11/2 c. 2-percent milk
- 4 oz. Neufchâtel or low-fat cream cheese
- 11/4 tsp. salt
- 1/4 tsp. white pepper
- 1 lb. baby spinach
- 1 can artichoke hearts
Directions
- In a medium saucepan over medium heat, heat olive oil and butter. Sauté garlic and shallots until translucent, 4 to 5 minutes. Add flour and cook, stirring constantly, for 2 minutes more. Add milk, increase heat to medium-high, and whisk until mixture just begins to boil, about 6 minutes. Continue to cook, still whisking, until mixture thickens, 1 to 2 minutes more. Remove pan from heat and add Neufchâtel, 3/4 teaspoon salt, and white pepper, stirring until cheese melts. Set aside.
- In a large skillet over medium-high heat, combine spinach, remaining salt, and 1/4 cup water and cook, stirring occasionally, until spinach is completely wilted, 4 to 5 minutes. Drain spinach and, once cool enough to handle, squeeze out liquid. Transfer spinach to a cutting board and roughly chop.
- Return milk mixture to stovetop over medium heat. Add spinach and artichokes. Cook, stirring occasionally, until mixture begins to simmer. Add more salt and pepper, if desired, and serve hot.