Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, or crackers!
For every 1 tablespoon of soy sauce, mix in 1 teaspoon of Squeeze Ginger.
Thoroughly whisk one part balsamic vinegar with two parts Squeeze Ginger, three parts olive oil, and salt and pepper to taste.
Optional creativity and flavor:
You get the idea now! Squeeze Garlic Mayo is the key to this sauce that has so many flavor directions and uses.
That's it…you're done! Now the fun part!
You love BBQ sauce, you love Garlic…now put them together and create your signature recipe.
Ready, Set, Done!
Herb “SQUEEZE” Garlic Butter
Pepper “SQUEEZE” Garlic Butter
Roasted “SQUEEZE” Garlic Brown Butter
Place butter back on slow burner and cook 'till it turns golden in color and smells nutty.
Ready to serve with bread, steaks, seafood, or whatever goes with garlic. Everything!
Place everything into a baking dish. Cover with foil and bake at 350 degrees for 1 hour. Uncover the dish and bake at same temperature for 15 more minutes. Serve hot or cold. Make lots 'cause you'll always need more. Freezes great!
Puree first 6 ingredients and season. Garnish with red peppers and serve over:
Great for dinner rolls and French bread
In a small bowl, combine softened butter, “SQUEEZE” garlic, and Parmesan cheese. Add garlic salt, Italian seasoning, and pepper. Mix until smooth. Spread on bread of choice and bake.
Mix all ingredients and pour into shallow dish or pie plate. Refrigerate at least one hour before serving. Serve with cocktail slices of sour dough bread baguettes.
Soften tomatoes in boiling water for one minute. Drain and pat dry. Combine tomatoes, oil, parsley, cheese and garlic in food processor until smooth. Serve with crackers or bread.
Stir together first 5 ingredients in a medium bowl until blended. Stir in spinach. Cover and chill at least 1 hour or up to 2 days. Serve with assorted crackers and vegetables.