Spinach & Artichoke Dip 2

By MissHeather

Ingredients

• 2 10 ounce boxes frozen spinach, thawed
• 1/4 cup butter
• 1 tablespoon minced fresh garlic
• 2 tablespoons minced onion
• 1/4 cup flour
• 2 cups heavy cream
• 1/4 cup chicken stock
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 2/3 cup grated pecorino romano cheese
• 1/4 cup sour cream
• 1/2 cup shredded white cheddar
• 12 ounces artichoke hearts, drained and chopped

Preparation

Step 1

Strain spinach and squeeze out as much liquid as possible; mince; set aside.

In heavy saucepan over medium heat, saute 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 with cheddar evenly over top. Microwave to melt cheese and serve with tortilla chips for dipping and sour cream and salsa.