Spinach, Artichoke and Cheese Dip
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 3⁄4 cup onion, diced
- 1 1⁄2 tablespoons garlic, minced
- 1⁄2 cup flour
- 1 1⁄2 cups chicken stock
- 1 1⁄2 cups heavy cream
- 3⁄4 cup parmesan cheese, grated
- 2 tablespoons chicken bouillon, crumbled
- 1 1⁄2 tablespoons lemon juice
- 1 teaspoon sugar
- 3⁄4 cup sour cream
- 12 ounces frozen spinach, defrosted and drained
- 6 ounces artichoke bottoms, canned
- 1 cup monterey jack cheese, grated
- 3⁄4 teaspoon 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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