Better Than Cheddars Spinach Dip

1 1/2C Chopped Spinach

1 12oz Can of Artichokes

½ Stick Salted Butter or Margarine

½ C Heavy Whipping Cream

1 C Shredded Parmesan Cheese

½ C Chicken Broth

½ of an 8oz Block of Cream Cheese

1 tbsp Minced Garlic

1/3C Holy trinity (chopped white onion, green bell pepper celery)

½ tbsp Cayenne pepper

½ tbsp Cajun Seasoning

½ tbsp Ground Black Pepper

Salt to taste

Fresh lemon juice optional

Preheat your oven to 385 degrees Fahrenheit

In a food processor, pulse the artichokes until they are a creamy texture.

On medium heat in a medium pot, place half of the butter into the pot, melt it- then add in the minced garlic and holy trinity. Sautee for 7 minutes or until the onions are opaque in color.

Lower the heat and add in the spinach and artichokes- cook for 8 minutes. (Be sure to not burn the onions.)

Add in heavy whipping cream and cream cheese. Melt the cream cheese completely. Increase the heat if needed.

Add the chicken broth and seasonings (cayenne, black pepper, Cajun).

Stir in parmesan cheese.

Add in fresh lemon juice and salt to taste if needed.

Use the remaining butter to grease a medium sized pan. Transfer the mixture into the pan and sprinkle more parmesan cheese on top.

Bake for 15 minutes or until the cheese begins to bubble.

Pop open a bag of your favorite tortilla chips and ENJOY!