 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I love spinach dip. From the Neely's show: Down Home with the Neelys, Episode: Snack Attack! I haven't tried this-YET-put here for safekeeping! Ingredients:
3 tablespoons butter |
1 shallot, finely chopped |
1 -2 garlic clove, chopped |
2 tablespoons all-purpose flour |
1 cup heavy whipping cream (or half and half) |
1 (10 ounce) box frozen chopped spinach, thawed, drained and squeezed dry |
1 (8 ounce) jar artichoke hearts, drained and chopped |
1 (10 ounce) can diced tomatoes and green chilies (recommended, rotel) |
1 cup shredded four cheese blend |
tortilla chips |
cut vegetables, for serving |
Directions:
1. Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
2. Add the flour and cook while stirring until it becomes a light blonde color.
3. Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
4. Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.
|
|