Artichoke and spinach dip

Ingredients:

• 3 tablespoons of butter
• 1 shallot, finely chopped
• 1 clove garlic, chopped
• 2 tbsp. premium flour
• 1 cup heavy whipping cream
• 1 package (280 g) frozen chopped spinach, thawed and squeezed dry
• 1 can (220 g) canned artichoke hearts, drained and chopped
• 1 can (280 g) chopped tomatoes with green chilies
• 1 cup grated 4-cheese mixture
• Tortilla chips and sliced ​​vegetables, for serving

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Once it foams, add the shallot and garlic and cook until softened, about 3 minutes. Add the flour and cook, stirring, until it turns yellow.
2. Gradually stir in the heavy cream and spinach and cook over low heat until the sauce begins to thicken, about 5 minutes.
3. Add artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Transfer to a serving bowl and serve with tortilla chips.