My Favorite Artichoke Spinach Dip (With A Little Kick!)

• 2 Tablespoons Butter
• 3 Tablespoons Diced Yellow Onion
• 2 teaspoons Chopped Garlic (or Minced, If You're Feeling Lazy)
• 4- 1/2 teaspoons Flour
• 1- 1/2 cup Heavy Cream
• 1 cup Half-and-half
• 2 cubes Chicken Bouillon
• 4 ounces, weight Cream Cheese
• 2 Tablespoons Grated Parmesan
• 1 cup Shredded Pepper Jack Cheese
• 18 teaspoons Ground Cayenne Pepper
• 18 teaspoons Ground White Pepper
• 1/2 teaspoons Salt
• 10 ounces, weight Frozen Chopped Spinach
• 6 ounces, weight Can Of Artichoke Hearts, Chopped

1. In saucepan, heat butter, onions, and garlic over medium heat until onions are soft.
2. Add the flour and mix well.
3. Cook for an additional 3 minutes.
4. Add the heavy cream, half-and-half, and chicken base.
5. Mix well and heat until almost boiling.
6. Reduce heat to simmer and add cream cheese, Parmesan, and pepper jack.
7. Blend well while adding cayenne pepper, white pepper, and salt.
8. Squeeze out the liquid from the spinach in the sink and then add it to the mixture.
9. Add the artichoke hearts, blend well.
10. Optional: when ready to serve, sprinkle with Parmesan and bake for 3-5 minutes or until brown on top.
11. Top with fresh diced tomatoes.

butter, yellow onion, garlic, flour, heavy cream, chicken bouillon, weight cream cheese, parmesan, pepper, ground cayenne pepper, ground white pepper, salt, spinach, hearts

Taken from tastykitchen.com/recipes/appetizers-and-snacks/my-favorite-artichoke-spinach-dip-with-a-little-kick/ (may not work)