Spinach And Artichoke Dip Like Houstons |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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This is my favorite spinach and artichoke dip. It's not a simple dish to make but it's well worth it at the end. I like to serve this dip with blue tortilla chips or pita chips. Ingredients:
2 cloves garlic |
2 tablespoons minced onion |
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups heavy cream |
1/4 cup chicken broth |
2/3 cup fresh-grated pecorino romano chesse |
2 tsp. fresh-sqeezed lemon juice |
1/2 tsp. hot sauce |
1/2 tsp. salt |
1/4 cup sour cream |
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve |
12 oz. jar artichoke hearts - drained, coarsely chopped |
1/2 cup shredded white cheddar cheese |
Directions:
1. In a 2 quart saucepan over medium heat, saute garlic and onion in butter until golden brown, about 3 mins.
2. Stir in flour and cook for 1 min.
3. Slowly whisk in cream and broth and continue cooking until boiling.
4. Once boiling, stir in Romano cheese, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 mins.
5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
7. Sprinkle cheddar cheese evenly over top(s).
8. At this point, the dip can be refrigerated until ready to serve, if desired.
9. Microwave dip on 50% power just until cheese has melted.
10. Serve with tortilla chips, pita chips or anything you desire.
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