spinach and artichoke
dip
From
Robbie's Recipes website
This is so delicious. I've made it on several occasions and can never get enough of it. Buy good quality tortilla chips to serve with it.
INGREDIENTS
| Frozen spinach (thawed) | 2 10 oz boxes | |
| Butter (not margarine) | 1/4 cup | |
| Garlic (fresh minced) | 1 Tbsp | |
| Onion (minced) | 2 Tbsp | |
| Flour | 1/4 cup | |
| Heavy cream | 1 pint | |
| Chicken stock | 1/4 cup | |
| Lemon juice | 2 tsp | |
| Hot sauce | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Pecorino Romano cheese (grated) | 2/3 cup | |
| Sour Cream | 1/4 cup | |
| White cheddar cheese (grated) | 1/2 cup | |
| Artichoke hearts (drained, coarsely chopped | 12 oz jar |
METHOD
Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes.
Stir in flour and cook 1 minute.
Slowly whisk in cream and stock and continue cooking until boiling.
Once boiling, stir in lemon juice, hot sauce, salt and Romano cheese; stir until cheese has melted.
Remove from heat and allow to cool for 5 minutes.
Stir in sour cream, then fold in dry spinach and artichoke hearts.
Sprinkle cheddar evenly over top.
Microwave to melt cheese and serve OR portion and microwave to order.
NOTES
I usually only serve 1/3 of the recipe at a time. It's better when warm.