• 5 tbsp. butter
• 4 tbsp. garlic, minced
• 1 bag spinach
• Salt and pepper, to taste
• 2 cans of artichoke hearts, rinsed and cut
• 1 1/2 cup whole milk (add more if needed)
• 1 cup grated parmesan
• 1/4 tsp. Chilli powder
• 34g (2x Convi Pack) Lemond Cheddar Cheese
• 28g (1x Convi pack) Julie’s Peanut Butter sandwich
Step 1: Process Lemond Cheddar Cheese and Peanut Butter Sandwich until finely crushed, then set aside.
Step 2: Melt 5 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes, then throw in artichokes and cook over medium heat for several minutes until the artichoke starts to get a little colour. Add in spinach and lightly stirfry.
Step 3: In the same pot, pour in milk and the crushed Lemond Cheddar Cheese and Peanut Butter Sandwich. Stir and cook until slightly thickened; splash in more milk if needed. Season with chilli powder, salt and pepper.
Step 4: Pour into a baking dish. Top with grated parmesan and bake at 180 degree celcius for 15 minutes, or until cheese is melted and bubbly.
Step 5: Serve with Julie’s Cheese Crackers !