Kevin Heaton & Joe Gallagher
from Stone Canyon Pizza
Spinach Artichoke Dip
1 qt. 2 % milk
2 (8oz.) blocks cream cheese
1 tsp. cumin
1 Tbsp. granulated onion
¼ tsp. celery salt
1/8 tsp. white pepper
2.5 lbs. pepper jack cheese - shredded
¼ c. parmesan and/or Romano cheese
1/8 c. jalapeno juice
1 pint artichoke hearts
1 oz. garlic butter
1 box (10 oz.) chopped spinach (rinsed & drained)
1 can (10 oz.) rotel tomatoes
- In a large stockpot combine milk, cream cheese, cumin, onion, celery salt and white pepper. Heat on low heat until hot, do not boil.
- In a separate pan break the spines of the artichoke with your knuckles add garlic butter and heat over low heat until warm (5 minutes).
- When milk mixture becomes hot, add cheese and mix thoroughly. Add cheese & jalapeno juice and mix till smooth.
- Add in artichoke hearts, rotel, and spinach. Mix with a spatula until well mixed.