Spinach Artichoke Dip

By moose5979

Ingredients

• 1 teaspoon butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups (16 ounces) heavy whipping cream
• 2 tablespoons Tabasco sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1 1/4 pounds frozen spinach, thawed, coarsely chopped and drained well
• 1 1/2 (14 ounces) cans artichoke hearts, drained and roughly chopped
• 1 1/4 cups Parmesan cheese
• 2 1/2 cups sour cream
• 1 1/2 cups Monterey jack cheese shredded

Preparation

Step 1

In large skillet, add just enough butter to coat the bottom of the pan once melted. Over medium-high heat, add onions and garlic and saute until translucent, about 3 to 5 minutes.

Add heavy whipping cream, Tabasco, salt, cayenne pepper and black pepper. Simmer for 5 to 7 minutes. Set oven to broil. Transfer sauteed mixture to a large stockpot and add spinach, artichokes and Parmesan cheese. Cook for another 5 minutes on medium heat, taking care not to boil. Fold in sour cream until well incorporated and allow to simmer another 10 minutes. Pour mixture into a shallow baking pan, top with Monterey Jack cheese and place in oven to broil until cheese is slightly browned and bubbly. Yummy, hot dip with a kick.