Mike Anderson's Spinach & Artichoke Dip

Just had this last night at Markus' friend Blake's wedding. Their reception was on the side porch at Mike Anderson's Restaurant. I forgot how much I love their version. So here it is!

3 ½ tsp Fresh Minced Garlic
1 cup Half and Half

1 ¼ cup Olive Oil
1 cup Chopped Artichoke Hearts
6 slices Jalapeño Slices (Chopped), pickled
1 1/2 tbsp Jalapeño Juice
1 lb Velveeta Cheese (cubes)
1 and 1/2 tsp Black Pepper
2 ¾ tbsp Light Roux
¼ lb Spinach, frozen/chopped
½ lb Boiled Shrimp
3 ½ cups Yellow Onions (Chopped)

PROCEDURE

• Sauté garlic in oil until golden brown.
• Add onions. Cover and simmer 15 to 20 minutes over low heat.
• Add artichoke hearts, jalapenos, jalapeno juice and black pepper.
• After the artichoke hearts start to break apart, add light roux. Stir well.
• Add spinach.
• Gradually stir in half-and-half. Slowly heat.
• Add Velveeta cheese and stir until melted.
• Add chopped shrimp and stir.
• Serve with chips or toast points.