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.
Number of Servings: 10
Prep and Cooking Time: 30 minutes
Recipe by: Kevin Heaton & Joe Gallagher
Restaurant Name: Stone Canyon Pizza