Spinach, Artichoke and Cheese Dip
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 59.14 ml olive oil
- 29.58 ml butter
- 177.44 ml onion, diced
- 22.18 ml garlic, minced
- 118.29 ml flour
- 354.88 ml chicken stock
- 354.88 ml heavy cream
- 177.44 ml parmesan cheese, grated
- 29.58 ml chicken bouillon, crumbled
- 22.18 ml lemon juice
- 4.92 ml sugar
- 177.44 ml sour cream
- 340.19 g frozen spinach, defrosted and drained
- 170.09 g artichoke bottoms, canned
- 236.59 ml monterey jack cheese, grated
- 3.69 ml Tabasco sauce
directions
- In a large saucepan, warm the olive oil and butter over medium heat.
- When the butter has melted, add onion and cook until wilted. (4 minutes).
- Add the garlic and cook 2 minutes longer, stirring occasionally.
- Sprinkle flour over the onion mixture.
- Cook, stirring constantly, until mixture turns golden brown in color. (12 minutes).
- While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated.
- When the mixture begins to simmer, stir in the cream.
- Allow mixture to simmer and remove from the heat.
- Add the Parmesan, bouillon, lemon juice and sugar and stir until thoroughly blended.
- Add the sour cream, spinach and artichoke hearts, Monterey Jack cheese and Tabasco sauce and stir until all ingredients are thoroughly combined.
- Transfer to a warm serving bowl and serve immediately with chips or bread cubes.
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