Knock Off J Alexander Spinach Artichoke Queso Dip Revisited

3 And you show that you are a letter from Christ delivered by us, written not with ink but with the Spirit of the living God, not on tablets of stone but on tablets of human hearts.

4 Such is the confidence that we have through Christ toward God.

5 Not that we are sufficient in ourselves to claim anything as coming from us, but our sufficiency is from God,

6 who has made us sufficient to be ministers of a new covenant, not of the letter but of the Spirit. For the letter kills, but the Spirit gives life. - 2 Corinthians 3:3-6

A reader suggested adding chicken stock, I didn't want to inhibit the thickness of this dish so I used chicken base seasoning. I also experimented with adding different cheeses and seasonings. In the old recipe I used Velveeta, but I wanted to try something else. I love the result, hope you do too!!!

Butter veggie mix

1 T chicken base seasoning

3 T butter, chopped

1 c chopped spinach, I used frozen

1 c chopped artichoke hearts, I used frozen

1 Shallot, diced 

Sauté the above in the butter.

Add these into butter veggie mix.

1 t roasted garlic

1/2 t toasted cumin

1/2 t onion powder

1/2 t dried cilantro 

1/2 t dried parsley 

1 chipotle in adobo, mashed

1 -1/2 c heavy Cream

1/4 c half and half

4 oz. Havarti cheese, chopped

2 oz. cream cheese, chopped

1-1/2 c sharp cheddar

Salt and pepper to taste

2 Small chopped seeded tomatoes

2 slices of pickled jalapeño, diced 

Simmer stirring constantly until cheeses melt.