Spinach and Artichoke dip recipe

Recipe Categories : | Dips | Artichoke | Spinach | Main Recipe Index |

Ingredients :

• 2 cloves garlic, minced
• 2 tbsp minced onion
• ¼ cup real butter
• ¼ cup all-purpose flour
• 2 cups heavy cream
• ¼ cup chicken broth
• ¾ cup freshly grated Pecorino Romano cheese
• 2 tspn freshly squeezed lemon juice
• ½ tspn Tabasco hot sauce
• ½ tspn salt
• ¼ cup sour cream
• 2 x 10 oz boxes frozen chopped spinach, thawed and squeezed dry through a fine sieve
• 12 oz jar artichoke hearts, drained and coarsely chopped
• ½ cup shredded white cheddar cheese

Preparation and Cooking Instructions :

1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
2. Stir in flour and cook for 1 minute. Slowly whisk in cream and broth and continue cooking until boiling.
3. 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 minutes.
4. Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
5. Sprinkle cheddar evenly over top.
6. The dip can be refrigerated until ready to serve, if desired.
7. Microwave dip on 50% power just until cheese has melted.