-
Preheat oven to 400℉.
-
In a 10-inch cast iron skillet set over medium-low heat, melt the butter and add the diced onion. Cook for 2-3 minutes, stirring occasionally. Next, add in the minced garlic and cook for 30 seconds.
-
Add the flour and whisk until combined. Cook for 5 minutes, whisking occasionally. Next, slowly whisk in the milk, in half cup increments, until all of the milk is incorporated. Allow the sauce to simmer over low heat for about 5-10 minutes, or until it has thickened.
-
Season the Béchamel with the sea salt, black pepper, cayenne pepper, ancho chili powder, and nutmeg.
-
Stir in the chopped spinach and artichoke hearts. Then stir in the chopped and seasoned shrimp.
-
Next, stir in the Gruyere cheese, 3/4 of the mozzarella cheese, and 3/4 of the white cheddar cheese. Top the Shrimp Spinach Artichoke Dip with the remaining cheese and bake for 20 minutes.
-
Remove the Shrimp Spinach Artichoke Dip from the oven and allow to cool for at least 5 minutes before serving. Serve with organic tortilla chips.