Pella — 2 (10-oz) packages fresh spinach, well rinsed, stems trimmed
4 Tbsp unsalted butter
1 cup finely chopped onion
1 Tbsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayanne pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 tsp fresh lemon juice
1 cup (6 1/2 oz) 1/2-inch cubes brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6 1/2 oz) jar marinated artichoke hearts, drained and chopped
4 strips crisp fried bacon, chopped
1/4 cup freshly grated Parmesan
-assorted chips, such as pita, tortilla, and bagel chips for dipping
1. Preheat oven to 350F. Lightly grease a 9-inch round ovenproof baking dish and set aside.
2. Bring a medium pot of water to a boil. Add spinach in batches and cook until wilted, 2 to 3 minutes. Drain and refresh under cold running water. Squeeze to remove excess water. Chop and set aside.
3. Melt butter in a medium pot on medium-high. Add onion and cook, stirring, for 3 minutes. Add garlic, salt, black pepper and cayenne and cook, stirring for 1 minute. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
4. Add cooked spinach and lemon juice and stir to incorporate. Add Brie and monterey jack, artichoke hearts and bacon; stir well. Remove from heat and pour into prepared baking dish. Top with parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.