Spinach Artichoke Dip

A friend of mine has a CSA share that she splits with her room mates, since her room mates were out of town this week she lt me take the majority of the share. It was a beautiful collection of greens and Fall vegetables like radishes, carrots, sweet potatoes, and squash. Most of these things can last for quite some time but the greens started to wilt the day after I brought them home. The box contained two bunches of fresh spinach. I knew I could eat one raw before it went bad, but the other one needed to be cooked before it became unusable. Hence, Spinach Artichoke Dip.

Recipe:

2 T butter
2 T flour
1 cup warm water
1 bouillon cube
garlic powder
pepper
parmesan cheese
mozzarella cheese (about an ounce or so, not much)
1 bunch (about 2 cups) fresh spinach, chopped
1/2 a small onion, minced
1/2 cup artichoke hearts, chopped
1 T olive oil
1 clove garlic
1/2 cup mozzarella cheese

In a sauce pan, melt butter over low heat and add flour. Whisk together and cook for a few minutes until it is thick and bubbly. Dissolve the bouillon cube in water. Slowly whisk in stock to the roux and simmer to thicken. It should already be fairly thick. Season with garlic powder, pepper, and parmesan cheese. Add a bit of mozzarella so that things hold together. In a separate pan heat oil over medim heat, add onion and garlic and sautee a few minutes until softened. Add spinach and artichokes and cook until the spinach is wilted. Season with salt and pepper. Add this mixture to the roux. Stir to combine. Cook for 2-3 minutes so that everything comes together. Top with mozzarella and maybe a little parmesan. Broil until the cheese is melted and slightly browned.