Instructions

• Preheat your fondue pot to low (if using).
• Prepare ingredients: drain and coarsely chop the 1/2 cup jarred artichoke hearts; finely chop or roughly chop the 2 1/2 cups spinach if the leaves are large; mince the 1 clove garlic; grate or chop the cheeses if not already grated (3 oz Gruyere, 1/2 cup shredded mozzarella, 1/3 cup grated Parmesan).
• In a small saucepan combine the 3 ounce chicken broth, the chopped spinach, and the chopped artichoke hearts. Place the pan over medium heat.
• Bring the mixture to a gentle simmer, stirring occasionally so the spinach wilts evenly.
• Once the mixture is simmering, add the minced garlic and cook for 1 minute, stirring.
• In a separate bowl toss the Gruyere, mozzarella, and Parmesan with the 1 tablespoon all-purpose flour until the cheeses are evenly coated.
• Reduce the saucepan heat to low. Add the cheese-and-flour mixture to the pan in small additions, stirring constantly and allowing each addition to melt into a smooth mixture before adding more.
• When all the cheese is fully melted and the dip is smooth and thickened, remove from heat.
• Transfer the dip to the preheated fondue pot set on low (or keep in the saucepan over very low heat) and serve immediately.