Spinach Artichoke Dip

By Talk2usoon

Expensive AND time-consuming, but NONE better!

Ingredients

• 4 1 lb. bags fresh spinach
• 1/4 butter
• 1 teaspoon fresh garlic minced
• 1/4 cup onions minced
• 1/2 cup flour
• 1 quart heavy cream
• 1 tablespoon fresh squeezed lemon juice
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon salt
• 1 1/4 cups fresh grated Parmesan cheese
• 3/4 cup sour cream
• 1 cup monterey jack cheese grated
• 1 can artichoke hearts coarsely, diced

Preparation

Step 1

Steam spinach - strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute approximately 3-5 minutes. Add flour to make a roux. Stir and cook approimately one minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, Tabasco, salt and parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and monterey jack cheese. Stir until cheese is melted. Serve immediately or portion and microwave to order. Serve with medium salsa, sour cream and tostado chips for dipping.