Hot California Cheese, Artichoke And Spinach Dip

Makes 10-12 appetizers

1 (13 3/4 oz.) can quartered artichoke hearts in water, drained

1 (10 oz.) pkg. frozen chopped spinach, thawed, drained

1 cup (4 oz.) grated California Dry Jack (or Parmesan) cheese

1 large clove garlic, minced

3 tbsp. butter

2 tbsp. flour

3/4 cup milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

2 tbsp. lemon juice

1/4 cup heavy cream

3 oz. thinly sliced California Monterey Jack or Cheddar cheese

- crisp crackers or thinly sliced French bread


In large bowl, combine artichokes, spinach, cheese and garlic, tossing to combine; set aside. In small saucepan over medium heat, melt butter. Add flour and cook, whisking constantly for 2 min. Add milk and continue cooking, whisking almost constantly until sauce thickens and boils (3-4 min.). Add salt, pepper, nutmeg, lemon juice and cream; whisk to blend. Add to spinach-artichoke mixture and stir vigorously to combine. Spoon into 1 qt. casserole; top with sliced cheese. Bake in a preheated 400° oven until dip is bubbling and top is lightly browned (25-30 min.). Remove from oven; let sit 5 min. before serving. Serve with crackers or French bread slices.

Recipe courtesy of

Good to Know: Bravo Farms Silver Mountain, Bravo Farms Tulare Cannon Ball, Bravo Farms Daisy, Fiscalini San Joaquin Gold Cheddar and Vella Jack are California cheeses that are recommended for this recipe.