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1
Thaw spinach.
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2
Heat milk and spices in a saucepan over medium heat to just below boil.
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3
Reduce heat to low and simmer.
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4
Finely chop onion and saute in 1/2 tablespoon butter on medium heat for 5 to 8 minutes.
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5
Add to saucepan.
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6
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.)
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7
Mix until completely blended; cook on low heat 3 to 4 minutes to make roux.
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8
Add roux to saucepan and mix well. Continue to cook until sauce thickens.
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9
Cut the Cheddar, Jack and Velveeta cheeses into small cubes and add to saucepan.
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10
Heat over low heat and slowly stir until cheese is melted.
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11
Be careful not to burn the sauce.
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12
Remove from heat and cool 15 minutes.
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13
Drain artichokes and gently squeeze the water out of them.
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14
Cut the artichokes into 1/4-inch strips.
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15
Set aside.
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16
Squeeze as much water as possible out of the spinach.
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17
Add spinach and artichokes to sauce mix.
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18
Mix until completely blended.
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19
Transfer to a 8 x 8 x 2 casserole dish and top with grated Monterey Jack cheese.
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20
Bake at 350u00b0 for 12 to 15 minutes.
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21
Serve with tortilla chips, sour cream and salsa.
