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In your food processor, combine (cooked and drained spinach and artichoke hearts and blend. We have two little ones who prefer a smoother consistency, but you can pulse these and leave them chunky too.
Stir in half of the grated cheese (1 pound)
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In a separate pan, make roux by melting butter and adding flour.
Gradually add the milk and stir until thickened.
Add the rest of the cheese and continue to stir over low heat until melted.
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Combine everything into large casserole pan and bake at 350° for 45 minutes.
