Michael's Spinach Artichoke Dip
photo by marisk
- Ready In:
- 1hr 20mins
- 1⁄4 cup olive oil
- 2 tablespoons unsalted butter
- 3⁄4 cup maui onion, diced
- 1 1⁄2 tablespoons garlic, minced
- 1⁄2 cup all-purpose flour
- 1 1⁄2 cups low sodium chicken broth (preferable homemade)
- 1 1⁄2 cups heavy cream or 1 1/2 cups whipping cream
- 1 cup parmigiano-reggiano cheese, freshly grated
- 1 -2 tablespoon chicken bouillon cubes or 1 -2 tablespoon vegetable bouillon cube, crumbled
- 1 1⁄2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 3⁄4 cup sour cream
- 20 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
- 1 (6 ounce) can artichoke bottoms, drained and cut into 1/8-inch slices
- 1 cup monterey jack cheese, finely shredded
- 1 teaspoon Tabasco sauce
- In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
- Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.
- Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.
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RECIPE SUBMITTED BY
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>