Total Time
50mins
Prep 20 mins
Cook 30 mins

This is from a local restaurant and appeared in our newspaper. I have not tried this yet.

Ingredients Nutrition

Directions

  1. Heat oil in pan over medium to medium-high heat. Add onion and garlic; saute until onion is translucent.
  2. Coat inside of the top half of a 1-1/2 quart double boiler with cooking spray. Transfer sauteed onion and garlic to double boiler.
  3. Stir in chicken broth, sugar, cream, artichoke hearts, spinach, sour cream, Tabasco, salt, lemon juice and cheeses.
  4. Cook, stirring occasionally and scraping the sides until cheese is thoroughly melted.
  5. Melt butter in a saute pan; whisk in flour to make a roux. Cook until dark brown (do not burn. Stir roux into cheese mixture. Cook until mixture begins to thicken. Remove from heat. Serve warm.

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