Spinach and Artichoke Dip (perfect for Superbowl Sunday)

Spinach and Artichoke Dip

This recipe was modified off of a chicken florentine recipe I found online. It has become a family favorite and we are frequently asked to bring it to parties.

· 2 tablespoons butter

· 3 garlic cloves (minced)

· ½ cup milk

· ¼ cup of white cooking wine

· 1 (10 ounce) can cream of chicken soup

· 10 ounces chopped spinach (frozen works well but will need to be steamed and drained first)

· 6 ounces of chopped artichoke hearts (optional)

· 3 ounces colby jack cheese and 3 ounces swiss cheese

· parmesan cheese (optional)

· salt and pepper

· Round loaf of bread, hollowed out

· Sauté garlic on butter on medium-high heat for about 5 minutes (until the house smells of garlic

· Pour in milk, wine, and cream of chicken. Bring to a boil while stirring constantly. Reduce to low to medium heat.

· Add the spinach, artichoke hearts, and cheese and keep stirring until the cheese completely melts. Salt and pepper to taste. Keep simmering until the dip thickens. Keep in mind that it will thicken more after it cools.

· Remove from heat and pour into round loaf of bread which has been hollowed. The bread removed from the loaf can be used for dipping.