INGREDIENTS
1/4 cup all-purpose flour
3 1/2 cup protein- and calcium-fortified nonfat milk, such as Skim Plus (it's thicker than regular skim milk)
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 teaspoons minced garlic
1 cup grated Romano cheese
1 cup (about half a 1-pound bag) frozen chopped spinach, thawed, squeezed dry
1/2 cup frozen artichoke hearts, thawed, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 plum tomato, diced
4-ounce tortilla chips
A few shavings of Parmesan cheese (optional), for garnish
DIRECTIONS
Whisk flour and milk in a large saucepan until blended; stir in onion, bell pepper, and garlic. Turn on burner and bring mixture to a simmer over medium-high heat, stirring frequently, until it starts to bubble and thickens to the consistency of heavy cream, about 5 to 6 minutes.
Reduce heat to medium-low; whisk in Romano cheese and cook, stirring constantly, until melted.
Stir in spinach, artichokes, salt, and pepper, then simmer, uncovered on low heat, 5 minutes. Spoon into a serving dish. Scatter top with diced tomato and shaved Parmesan cheese, if desired. Serve with chips.