Ingredients
Equipment
Method
Prepare the Spinach and Artichokes
- Preheat the oven to 375°F. Grease a 9-inch round or 1 1/2-quart baking dish with the 1 teaspoon softened butter.
- Melt 3 tablespoons of the butter in a 12-inch skillet over medium heat. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned. Add the spinach in batches, turning it with tongs as it wilts. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper, then cook for 2 to 3 minutes, just until all the leaves have collapsed.
- Transfer the spinach to a fine-mesh strainer and press firmly with the back of a spoon to remove as much liquid as possible. Let it drain while the artichokes cook. Melt 2 tablespoons of the butter in the same skillet over medium-high heat. Add the dried artichoke hearts and cook for 4 to 5 minutes, turning occasionally, until their surface moisture is gone and a few edges are pale golden. Transfer them to a cutting board.
- Press the spinach once more, then roughly chop it. Roughly chop the artichokes into bite-size pieces. Keep both nearby while you make the sauce.
Make the Four-Cheese Sauce
- Reduce the heat to medium-low and melt the remaining 3 tablespoons butter in the skillet. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the paste is smooth and smells lightly toasted but has not browned.
- Slowly pour in the milk while whisking. Continue cooking and whisking for 3 to 4 minutes, until the sauce is smooth, gently bubbling, and thick enough to lightly coat the back of a spoon.
- Turn the heat to low. Add the cream cheese and stir until completely smooth, 2 to 3 minutes. Stir in the feta, Parmesan, 3/4 cup of the pepper jack, the cayenne, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper. Continue stirring just until the cheeses melt; do not let the sauce boil. Fold in the chopped spinach and artichokes until evenly distributed.
Bake and Serve
- Spread the dip evenly in the prepared baking dish and sprinkle the remaining 1/4 cup pepper jack over the top. Bake for 15 minutes, until the edges are bubbling and the cheese on top is fully melted. Serve hot with pita wedges, tortilla chips, or sturdy crackers.
Nutrition
Notes
Maria's Notes
- Pat the rinsed artichokes very dry before they reach the skillet. That small step helps them brown instead of steam and keeps the finished dip thick.
- Press the wilted spinach firmly in the strainer twice: once immediately and once before chopping. Extra water is the fastest route to a loose dip.
- Keep the garlic moving and stop as soon as it smells fragrant. Browned garlic can turn bitter beneath all that creamy cheese.
- Use room-temperature milk and softened cream cheese so the sauce becomes smooth without prolonged heating.
- Grate the pepper jack from a block when possible. It melts more evenly than pre-shredded cheese and gives the topping a silkier finish.
- Once the cheeses go into the sauce, keep the heat low and avoid boiling. Gentle heat protects that creamy texture.
✨ One Last Thing! If this recipe made your day a little sweeter, I'd be so grateful if you left a review and rating below. Your feedback helps me keep sharing recipes with crafters and party-makers like you!