Hot California Cheese, Artichoke and Spinach Dip

Different from other dips because it is baked and served hot, serve with crisp crackers, thinly sliced French bread, or even tortilla chips. This is also an elegant vegetable accompaniment to roast chicken or lamb.

1 can (13-3/4 oz.) quartered artichoke hearts in water
1 box (10 oz.) frozen chopped spinach, thawed
1 cup (4 oz.) grated California Dry Jack (or Parmesan) cheese
1 large clove garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice
1/4 cup heavy cream
3 oz. thinly sliced California Monterey Jack or Cheddar cheese

Preheat oven to 400F.

Drain artichoke hearts in colander, rinse under cold running water, then drain again. Place in large bowl and set aside.

A handful at a time, squeeze spinach to remove as much water as possible. Put spinach in bowl with artichokes and add grated cheese and garlic. Stir and toss to combine, then set aside.

Melt butter in small saucepan over medium heat. Add flour and cook, whisking or stirring constantly for 2 minutes. Add milk and continue cooking, whisking almost constantly until sauce thickens and boils, 3-4 minutes. Add salt, pepper, nutmeg, lemon juice and cream; stir or whisk to blend. Add to spinach-artichoke mixture and stir vigorously to combine. Spoon into small casserole or baking dish of about 1-quart capacity and top with sliced cheese.

In conventional oven:
Bake 25-30 minutes or until dip is bubbling and top is lightly browned. Remove from oven and let sit 5 minutes before serving.

In microwave oven:
Microwave on high power 5-7 minutes or until dip is heated through, bubbling and cheese is melted. If you wish to brown the top lightly, with suitable, heatproof baking dish, place under preheated broiler for 1-2 minutes.

Source: California Milk Advisory Board