Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe is from an upscale restaurant in Knoxville, TN. It can be used as a side dish or a dip. There is a note in the recipe that if you wish to have a thin dip to only use one box of spinich but if you wish it thick and chunky to use what is called for in the recipe.

Ingredients Nutrition

Directions

  1. Thaw and drain spinach using paper towels to absorb any remaining liquid.
  2. Place dry spinach in large casserole dish and set aside.
  3. Heat (do not boil) cream in saucepan over low-medium heat; set aside.
  4. Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
  5. Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
  6. Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
  7. Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
  8. Add parmesan cheese and whisk to remove lumps.
  9. Add hot sauce to spinach and stir to blend. Serve.
Most Helpful

I rated as a 4 because we felt it was too much sauce and not enough spinach. Since I had some spinach left in the bag I added it and it made a big difference. After that everyone loved it. Will definitely make again....just with a little more spinach.

dyburchfield October 15, 2011

excellent, I frequent The Regas often and Kiki would be impressed with this recipe.

volgirlntn January 04, 2009