Here's a great recipe for a delicious Spinach and Artichoke dip.
Serves : 12
Prep. Time : 0:40
(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 Tbls. minced fresh garlic
2 Tbls. minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 tsp. fresh lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped
-Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
-In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and stock and continue cooking until boiling.
-Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
-Remove from heat and allow to cool for 5 minutes.
-Stir in sour cream, then fold in dry spinach and artichoke hearts.
-Sprinkle cheddar evenly over top.
-Microwave to melt cheese and serve OR portion and microwave to order.
Notes : Serve with tortilla chips for dipping and sour cream and salsa