Spinach, Artichoke and Cheese Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Delicious and perfect for those cravings we all have. When you just have to have spinach and artichoke dip, make this and all will be well. Ingredients:
1/4 cup olive oil |
2 tablespoons butter |
3/4 cup onion, diced |
1 1/2 tablespoons garlic, minced |
1/2 cup flour |
1 1/2 cups chicken stock |
1 1/2 cups heavy cream |
3/4 cup parmesan cheese, grated |
2 tablespoons chicken bouillon, crumbled |
1 1/2 tablespoons lemon juice |
1 teaspoon sugar |
3/4 cup sour cream |
12 ounces frozen spinach, defrosted and drained |
6 ounces artichoke bottoms, canned |
1 cup monterey jack cheese, grated |
3/4 teaspoon tabasco sauce |
Directions:
1. In a large saucepan, warm the olive oil and butter over medium heat.
2. When the butter has melted, add onion and cook until wilted. (4 minutes).
3. Add the garlic and cook 2 minutes longer, stirring occasionally.
4. Sprinkle flour over the onion mixture.
5. Cook, stirring constantly, until mixture turns golden brown in color. (12 minutes).
6. While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated.
7. When the mixture begins to simmer, stir in the cream.
8. Allow mixture to simmer and remove from the heat.
9. Add the Parmesan, bouillon, lemon juice and sugar and stir until thoroughly blended.
10. Add the sour cream, spinach and artichoke hearts, Monterey Jack cheese and Tabasco sauce and stir until all ingredients are thoroughly combined.
11. Transfer to a warm serving bowl and serve immediately with chips or bread cubes.
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