Recipe by Abby Girl
I got this recipe from Bon Appetit years ago. It is still a favorite!!
Top Review by Scoutie
SOOOO good! I have been making this for years, a GREAT recipe! Even tho this recipe is great as is, here are some of the changes I have made over the years: I only use 1 cup of onions and I usually prepare the day before, refrigerate overnite, then reheat. I also use only 1/3 tsp. cayenne. For me, it's easier to use two pkgs. of frozen chopped spinach, thawed and squeezed dry. I have found that 1T. of lemon juice and 1 T. of Dijon mustard are a nice addition. You can use half and half and the consistency is just as good. Sometimes I add some minced water chestnuts to add some crunch. If you are decadent like we are, add more cheese and a bit more sour cream. LOL Thanks for posting Abby Girl.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 3⁄4 cups onions, chopped
- 6 large garlic cloves, minced
- 2 tablespoons flour
- 1⁄2 cup chicken stock (or canned low-salt chicken broth)
- 1⁄2 cup whipping cream
- 1 (10 ounce) package fresh spinach leaves
- 1 cup parmesan cheese (packed)
- 1⁄4 cup sour cream
- 1⁄2 teaspoon cayenne pepper
- baguette, sliced and toasted
Directions See How It's Made
- Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes.
- Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes.
- Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt).
- Season with salt and pepper.
- Transfer dip to serving bowl. Serve warm with toasted baguette slices.