In a large cast-iron (or other) skillet, melt 3 T. butter. Add in spinach, cooking until wilted, about 1 minute. Remove from pan and reserve on a plate.
Add garlic and artichokes to pan, cooking about 2 minutes. Remove from pan and reserve on a plate.
Melt remaining 3 T. butter, then add flour, whisking to make a roux, and cook another minute. Whisk in milk and let thicken. Add cream cheese, parmesan and half the shredded cheese. Once cheese melts, season with salt, pepper and cayenne, to taste. Stir in spinach, garlic and artichokes, and jalapeño, to taste.
Transfer to an oven-safe dish, if not using a cast-iron skillet. Top with remaining shredded cheese. Bake uncovered at 375 degrees for 15 to 20 minutes. Serve with chips or bread.
Recipe by Susie Nitschke Dakota Valley Electric Cooperative member
