Spinach Artichoke Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach
1 1/2 c. milk
1/3 tsp. ground mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 Tbsp. chopped yellow onion
1 1/2 Tbsp. butter, melted
2 Tbsp. flour
2 1/2 oz. Cheddar cheese
1 1/2 oz. Monterey Jack cheese
2 1/2 oz. Velveeta cheese
4 oz. artichoke hearts
1/2 c. grated Monterey Jack cheese (for topping)
tortilla chips
sour cream (optional)
salsa (optional)

Preparation

Thaw spinach.
Heat milk and spices in a saucepan over medium heat to just below boil.
Reduce heat to low and simmer.
Finely chop onion and saute in 1/2 tablespoon butter on medium heat for 5 to 8 minutes.
Add to saucepan.
Combine the remaining 1 tablespoon melted butter with the flour in a small saute pan. (This is the first step of making a roux, which will thicken the sauce.)
Mix until completely blended; cook on low heat 3 to 4 minutes to make roux.
Add roux to saucepan and mix well. Continue to cook until sauce thickens.
Cut the Cheddar, Jack and Velveeta cheeses into small cubes and add to saucepan.
Heat over low heat and slowly stir until cheese is melted.
Be careful not to burn the sauce.
Remove from heat and cool 15 minutes.
Drain artichokes and gently squeeze the water out of them.
Cut the artichokes into 1/4-inch strips.
Set aside.
Squeeze as much water as possible out of the spinach.
Add spinach and artichokes to sauce mix.
Mix until completely blended.
Transfer to a 8 x 8 x 2 casserole dish and top with grated Monterey Jack cheese.
Bake at 350\u00b0 for 12 to 15 minutes.
Serve with tortilla chips, sour cream and salsa.