Spinach Artichoke Dip


 

Spinach Artichoke Dip
 
Author:
Recipe type: appetizers
Ingredients
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • ¾ cup diced white or yellow onion
  • 1-1/2 tablespoons minced garlic
  • ½ cup all-purpose flour
  • 1-1/2 cups chicken stock
  • 1-1/2 cups eavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • ¾ cup sour cream
  • 12 ounces frozen spinach, defrosted, drained well and chopped
  • 6 ounces canned artichoke bottoms, drained & cut into ⅛-inch slices
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ teaspoon hot sauce
Instructions
  1. In a large saucepan, warm olive oil and butter over med. heat.
  2. Add onion, stirring occasionally, then garlic & cook for another 2 min. only.
  3. Sprinkle in flour & continue cooking, stirring continuously, until mixture turns golden in color (10 to 15 min.)
  4. Slowly pour in the stock until well blended; then add cream.
  5. Let it simmer.
  6. Remove from heat, add Parmesan, chicken base or bouillon cubes, lemon juice & sugar, and stir until thoroughly blended.
  7. Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce.
  8. Serve hot.

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