I'm still tweaking our Super Bowl menu. Adding this appetizer dip

4 Tbsp. unsalted butter
½ cup (3 oz.) chopped white onion
2 Tbsp. all-purpose flour
1 (8-oz.) pkg. cream cheese, at room temperature
1½ cups chicken broth
1½ cups half-and-half
tsp. kosher salt
6 oz. Parmesan cheese, grated (about 1½ cups)
2 oz. pepper Jack cheese, shredded (about ½ cup)
1 large garlic clove, minced
¼ tsp. cayenne pepper
4 cups (4 oz.) chopped fresh spinach
1 (14-oz.) can drained, roughly chopped quartered artichoke hearts
Tortilla chips, for serving
1. Melt butter in a large Dutch oven over medium heat until melted, about 1 minute. Add onion; cook, stirring often, until softened, 3 to 5 minutes. Add flour; stir to coat and cook raw flour, about 1 minute. Add cream cheese; stirring often until mixture has completely combined and heated through, 1 to 2 minutes.
2. Gradually whisk in broth, half-and-half and salt; cook, whisking constantly, until incorporated and smooth, about 1 minute.
3. Add Parmesan, pepper Jack, garlic and cayenne pepper; cook, stirring until cheese is completely melted and mixture is smooth, about 1 minute.
4. Reduce heat to low; cook, stirring constantly, to allow flavors to combine, about 5 minutes. Add spinach and artichokes, and continue cooking until spinach is wilted, stirring occasionally, 3 to 5 minutes. Transfer dip to a large bowl, and serve immediately with tortilla chips.
Serves: 12
Active time: 25 minutes
Total time: 25 minutes
Quick tip! Serve the dip in a slow cooker set on warm to keep it hot and melty during the game. Or reheat it in a 350° oven for 10 minutes, adding more broth or half-and-half as needed.
The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~ Dante Alighieri