Spinach & Artichoke Dip
Cinderella's Royal Table

1 quart Milk
3 ounces Butter
3 ounces Flour
12 ounces Spinach (frozen)
1 tablespoon Shallots (minced)
1 tablespoon Garlic (minced)
1/2 teaspoon Oregano (dried)
1 cup Roasted Red Peppers (canned)
1 cup Artichoke Hearts (canned)
4 ounces Parmesan Cheese (grated)
1 1/2 tablespoons Cajun Magic Seasoning
2 ounces American Cheese
Salt To Taste
White Pepper To Taste

1. Saute shallots and garlic in butter and add flour to make roux. Add milk, whisk to prevent lumps. Add oregano and check for lumps. (Based upon the instructions in step #2 I think you need to add the thawed & drained spinach here.)
2. Strain roasted red peppers in colander from juice and dice fine. Rinse the diced peppers and strain excess liquid, add to spinach cream.
3. Strain and quarter artichoke hearts and add to spinach cream.
4. Add Parmesan and American Cheeses to the hot spinach cream and cook until the cheeses are melted and combine with the spinach cream.
5. Add seasoning and mix thoroughly.