This creamy, cheesy, and flavorful spinach and artichoke dip is going to be an instant favorite of your family and friends. Perfect for every holiday party!
Shred havarti and gruyere. Portion out Feta and Cream Cheese. Set aside.
Peel and mince a whole head of garlic. Set aside.
On medium heat in a large saute pan, melt three tablespoons of butter. When the butter is melted, add the garlic to the pan and saute for 2-3 minutes.
One handful at a time, add the spinach and cook down a little to create more room in the pan for more. Stir well with butter and garlic. Don't let the garlic stay on the pan surface under the spinach so it won't burn.
After all the Spinach has been cooked down, remove from the saute pan. Squish out all the juices as you remove the spinach. Leave the juices in the pan.
Turn up the heat to medium high. Brown the quartered artichoke hearts in the spinach juice. Stir frequently as until all of the spinach juice has reduced out. Remove from the pan.
Chop the spinach and artichokes into very fine pieces. Set aside for later.
Making the cheesy roux base
Melt the remaining three tablespoons of butter into the pan. Add the one tablespoon of flour. Using a whisk, mix the butter and flour, stirring until the roux is a light brown. It will be thinner than a typical roux.
Pour in the milk and whisk until all is mixed. Bring the mixture to a boil and let thicken slightly. Stir constantly. Mix in the Tony Chachere's.
Add the block of cream cheese to the roux and stir as it melts in. When the cream cheese is fully mixed in, add the havarti, gruyere, and feta.
When all the cheeses have melted in, return the spinach and artichokes to the pan. Mix well.
Baking the Spinach and Artichoke Dip
Pour the entire pan of dip into a 9 inch glass pie pan. Bake at 350° for 20 minutes. Melt some extra cheese on top if desired.
Remove from oven and serve with crackers, tortilla chips, or pita crisps.
Serve in the glass pan or transfer to a mini crock pot if you would like it to stay hot for a longer period of time.