Gina's Spinach Dip (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
1 shallot, finely chopped |
1 clove garlic, chopped |
2 tablespoons all-purpose flour |
1 cup heavy whipping cream |
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 with green chiles (recommended: rotel) |
1 cup shredded 4 cheese blend |
tortilla chips and 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.
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