Spinach and Artichoke DipSci-Fi Dine-In Theater Restaurant, Hollywood Studios
1 pint heavy cream
6 ounces spinach (chopped, fresh or frozen)
2 ounces Swiss cheese
2 cloves garlic, minced
1/2 teaspoon Kosher salt
11 ounces artichoke hearts, canned
8 ounces Monterey Jack cheese
2 ounces Asiago Cheese
2 ounces roasted red pepper, chopped
1/4 teaspoon white pepper
Reduce the heavy cream by 1/2. While reducing, chop artichokes, spinach, garlic, and red peppers. After heavy cream has reduced, add the cheeses in small amounts until all the cheese has melted. Then add all chopped vegetables and seasoning, simmer and serve.
Note: Use 1/2 cup of Monterey Jack for dip and the other 1/2 to brown on top under broiler.