Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 16

Source: The Pioneer Woman (click for printer-friendly version)

Ingredients

• 3 Tablespoons Butter
• 4 Tablespoons Garlic, Minced
• 1 bag Spinach
• Salt And Pepper, to taste
• 2 cans Artichoke Hearts, Rinsed And Drained
• 3 Tablespoons Butter (additional)
• 3 Tablespoons Flour
• 1-1/2 cup Whole Milk (more If Needed)
• 1 package (8 Ounce) Softened Cream Cheese
• 1/2 cup Crumbled Feta
• 1/2 cup Grated Parmesan
• 3/4 cups Grated Pepper Jack Cheese
• 1/4 teaspoon Cayenne
• Extra Grated Pepper Jack
• Pita Wedges, Tortilla Chips, Crackers

Instructions

1. Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
2. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
3. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
4. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
5. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
6. Serve with pita wedges, chips, or crackers!

Serves: 8

Source: Wisconsin Milk Marketing Board

Ingredients

• 1 large shallot, minced
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup lager or pilsner beer
• 4 cups (16 ounces) Wisconsin cheddar cheese, shredded
• 1 tablespoon flour
• 1 1/2 teaspoons mustard powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Sliced apples, cubed jalapeno cheddar or French bread, broccoli and cauliflower florets for dipping

Instructions

1. Sauté shallot in butter in a small saucepan over medium-low heat until tender. Add garlic; cook and stir 1 minute longer. Stir in beer; heat until warm. Reduce heat to low.
2. Toss cheddar with flour, mustard powder, paprika and cayenne pepper in a bowl. Gradually add cheese mixture to saucepan, stirring constantly between each addition until melted. Season with salt and pepper.
3. Transfer cheese sauce from the saucepan into a warm fondue pot. Keep warm. Serve with apples slices, jalapeno cheese or French bread cubes, broccoli and cauliflower florets.