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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from a local restaurant and appeared in our newspaper. I have not tried this yet. Ingredients:
1 tablespoon vegetable oil |
3/4 teaspoon vegetable oil |
2 tablespoons diced yellow onions |
1/8 teaspoon minced garlic |
6 tablespoons chicken broth |
1/4 teaspoon granulated sugar |
6 tablespoons heavy cream |
1 cup chopped artichoke heart |
2 tablespoons frozen chopped spinach, thawed and squeezed dry |
3 tablespoons sour cream |
1/8 teaspoon tabasco sauce |
1/4 teaspoon salt |
1 1/8 teaspoons lemon juice |
1/4 cup grated parmesan cheese |
1 1/4 cups shredded monterey jack cheese |
1 tablespoon butter |
1 tablespoon flour |
Directions:
1. Heat oil in pan over medium to medium-high heat. Add onion and garlic; saute until onion is translucent.
2. Coat inside of the top half of a 1-1/2 quart double boiler with cooking spray. Transfer sauteed onion and garlic to double boiler.
3. Stir in chicken broth, sugar, cream, artichoke hearts, spinach, sour cream, Tabasco, salt, lemon juice and cheeses.
4. Cook, stirring occasionally and scraping the sides until cheese is thoroughly melted.
5. Melt butter in a saute pan; whisk in flour to make a roux. Cook until dark brown (do not burn. Stir roux into cheese mixture. Cook until mixture begins to thicken. Remove from heat. Serve warm.
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