Georgia Shrimp and Artichoke Dip

This recipe is an adaptation of a crab and artichoke dip recipe sent to me by PJ M. I tend to have shrimp from the Georgia coast in my freezer, so I replace the snow crab (which I usually don't have) in the original recipe with chopped Georgia shrimp. The results are amazing. Of course, this is a nice appetizer, but also makes a nice spread on crusty bread along side a big, green salad. However you choose to serve it, I'm sure you'll love it.

Georgia Shrimp and Artichoke Dip
1 1/4 lb. raw shrimp, peeled, and chopped (your want about 1 lb. of actual chopped shrimp once it is out of the shell)
6 oz. frozen artichoke hearts, thawed
1/2 c. cooked white beans
1/4 c. heavy cream
1 c. shredded mozzarella cheese
1 c. shredded Monterey jack cheese
2 t. salt, or to taste
2 t. ground pepper, or to taste
1 T. fresh, minced garlic
2 T. Worcestershire sauce
1 T. finely minced green onions
1/2 c. packed fresh spinach leaves

Place all ingredients in an appropriate-size sauce pan. Heat to a slow boil over medium to medium-low heat, stirring often to keep mixture from forming lumps. Cook at a simmer for about 5 minutes. Serve warm with hearty crackers or your favorite bread.