Ingredients
2 bags (20-24 oz) fresh spinach, large stems removed
1 can artichoke hearts, tough outer leaves removed, centers chopped
1 ½ Tbsp butter
3 garlic cloves, minced
1 Tbsp flour
1/3 cup half & half
3 oz cream cheese (could use Neufchatel)
½ tsp salt
¼ tsp nutmeg
1 Tbsp sherry (optional)
Directions
Steam spinach in boiling water till tender. This should only take a couple of minutes.
Drain and allow to cool while making sauce.
Melt butter over medium high heat in a large sauce pan.
Add garlic, cooking for about one minute until it is soft.
Stir in flour and cook about 30 seconds.
Add half & half and stir. (hint: if you warm it in the microwave it makes for easier combining.)
Add cream cheese and stir to thoroughly combine. Remove from heat.
Using your hands or a towel, squeeze spinach to remove as much water as possible and lightly chop.
Add spinach to the cream mixture.
Stir in salt, nutmeg, and sherry.
Pour mixture into a casserole dish 8 x 8 or equivalent size.
· You may bake immediately at 350 degrees for about 15 minutes or cover with plastic wrap, refrigerate and bake as needed.