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Ooooooooooo I've got a good one! This is absolutely DEMAMDED at every family gathering,and people want the recipe everywhere I bring it.

1/2 stick butter

1/4 cup flour

1/2 cup finely chopped onion

1 tablespoon fresh minced garlic ( i often use more,but that's the MINIMUM)

2 cups heavy cream ( you can use 1 cup cream and 1 cup whole milk, but don't use all milk,it wont turn out right)

10 oz frozen spinach,thawed and squeezed dry

1 small jar marinated artichokes hearts,rinsed and chopped

1 -8 oz block cream cheese

8 oz Monterey jack,grated

1 cup grated parmesan cheese

Melt the butter. Gently cook the onions and garlic until soft. Whisk in the flour and cook for a minute or so on low to medium heat. Whisk in the heavy cream. Cook until it starts to thicken, usually less than a minute. Add the cream cheese and whisk in. When that's almost melted in,whisk in the Monterey jack and half the parmesan. Finally mix in the spinach and artichoke hearts. Put into a baking dish,top with the remaining parmesan and bake until bubbly. I don't add salt because all the cheeses seem to season it and I use salted butter. But taste before you put it in the dish and season with salt to your taste. Every so often I need to add a pinch or two to a batch for some reason.

The most important thing is to make sure the spinach is dry. Squeeze as much liquid out as you can. Also, make sure all the marinade is rinsed off the artichoke hearts. If you use the unmarinated ones, I find they are hard and unpleasant to eat,i often just use the leaves of the hearts. This can also be made and then put into a crock pot instead of baked, just mix all the parmesan in instead of topping it.

This recipe looks great! A good way to squeeze all of the moisture out of frozen, thawed spinach is to put it in a potato ricer. The liquid will pass through and you will be left with very dry chopped spinach.

I've always like this one:

The Etiquette Grrls' Recipe for Artichoke Dip

1 can artichoke hearts (not the marinated kind,
the ones packed in water), drained
Mayonnaise (regular Hellmann's, not the low-fat/ low-cal kind)
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed
1 cup grated Parmesan Cheese (or a parmesan/ mozzarella/ provolone
blend, which you can buy premixed at the grocer's!)
1/2 package chopped spinach (optional)
Crusty bread and/ or Carr's crackers

Preheat oven to 350°F.

Chop artichoke hearts in the Cuisinart, or mash
them up with the back of a fork. Don't chop them too finely--it's
better if the dip has some Fairly Sizable Artichoke Chunks in it.

Place artichokes in bowl; mix in 2 or 3 Good Dollops
of mayonnaise, lemon juice, garlic, cheese, and spinach (if using).
Is the dip creamy? If not, add more mayo.

Turn into a small casserole dish. Bake for about
20-25 minutes, or until dip is bubbly, and golden-brown around the
edges.

colleenoz - So with your recipe you use fresh spinach and not the frozen, is that right.

I will not try to drain frozen spinach and don't even know what a potato ricer is.

I drain frozen (cooked) spinach for Spinach Madeleine by placing it in a colander and pressing with the back of a spoon. It's typically served as a side dish but is also good as a dip.

Spinach Madeleine is a Junior League recipe and very popular in south Louisiana. The original recipe called for a Kraft jalapeño roll cheese that was discontinued in the 90s. I sub Jalapeño Velveeta. I tried cheddar and fresh jalapeños, but it just wasn't the same. I also add a little more onion and sub fresh celery and garlic for their salt version and use half 'n half instead of evaporated milk.

https://jlbrriverroadrecipes.com/2015/08/07/spinach-madeleine/

https://jlbrriverroadrecipes.com/2016/11/17/a-history-of-spinach-madeleine/

Thanks CindyMac! I have made Spinach Madeleine many times and it is a family favorite, but for some reason not lately and I couldn't remember which cookbook. I have River Road -- it is one of my favorites! Now if I can only find it after our move!

Bifenton- No, I've always used frozen spinach. I let it defrost then squeeze the liquid out with my hand. It's not hard.

A potato ricer is this:

Potato Ricer

$6.99 at IKEA

IKEA potato ricer