Spinach Artichoke Dip | Food Stuff
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Pot
- Baking sheet
- Aluminum foil
- Stove
- Chef's knife
- Cutting board
- Grater
- Pastry brush
- Pepper mill
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
Ingredients
- 2 14-ounce cans artichoke hearts, rinsed, drained and quartered
- 1 10-ounce bag fresh baby spinach
- 8 tablespoons (1 stick) butter, plus more for buttering the casserole dish
- 1/4 teaspoon cayenne
- 1 8-ounce package cream cheese, softened
- 1/2 cup crumbled feta
- 3 tablespoons all-purpose flour
- 1/4 cup minced garlic
- 1 tablespoon kosher salt
- Kosher salt
- freshly ground black pepper
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- 3/4 cup grated pepper Jack cheese, plus more for topping
- 6 pita breads
- 1 1/2 cups whole milk, plus more if needed
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