From the 


3 tablespoons butter

1 shallot, finely chopped

1 clove garlic, chopped

2 tablespoons all-purpose flour

1 cup heavy whipping cream

1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry

1 (8-ounce) jar artichoke hearts, drained and chopped

1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)

1 cup shredded 4 cheese blend


  1. Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
  2. Add the flour and cook while stirring until it becomes a light blonde color.
  3. Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
  4. Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.