That super gooey spinach artichoke dip you get at restaurants? I have found the key to recreating that at home is using a blend of cream cheese, brie, and Monterey Jack cheese.

Ingredients

• 2 (10 oz) bricks frozen, chopped spinach
• 4 Tbs unsalted butter
• 1 Tbs onion powder
• 1 Tbs minced garlic
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup flour
• 2 cups milk
• 1 cup heavy cream
• 2 tsp lemon juice
• 1 cup brie cheese, cubed, rind removed
• 1 cup Monterey jack cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (8 oz) brick cream cheese, cubed
• 1/4 cup parmesan

Instructions

1. Preheat oven to 350F.
2. If spinach has not been defrosted in advance, defrost by submerging under hot water. Wring out the excess moisture; set aside with artichokes.
3. Melt butter in a medium pot on medium high heat. Add onion powder, garlic, salt, pepper, cayenne, and sauté for 1 minute.
4. Add flour and cook, whisking constantly, to make a light roux, about 1 minute.
5. Add milk and cream steadily, whisking constantly, until smooth sauce has formed.
6. Add brie and cream cheese, continuing to whisk until fully melted. Add Monterey Jack cheese, continuing to whisk until fully incorporated.
7. Set aside the whisk, shift to a rubber spatula to fold in the spinach and artichokes.
8. Spray casserole dish with baking spray, pour mixture in, top with parmesan, bake for 20 minutes or until bubbly.
9. Serve with corn chips or French bread.

Yield: Enough dip for a party of 10 people