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HOUSTON’S SPINACH AND ARTICHOKE DIP

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Ingredients

  • 2 lb Fresh spinach
  • 1/8 lb Butter
  • 1 tsp Minced fresh garlic
  • 2 tbsp Minced onions
  • ¼ cup Flour
  • 1 pint Heavy cream
  • 2 tsp Fresh squeezed lemon juice
  • ½ tsp Tabasco sauce
  • ½ tsp Salt
  • 2/3 cup Fresh grated parmesan cheese
  • 1/3 cup Sour cream
  • ½ cup Grated Monterey jack, artichoke hearts, coarsely diced

Details

Preparation

Step 1

Steam spinach- strain and squeeze through cheesecloth, must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Make a roux, stir and cook about 1 min. 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 cram. Fold in dry, chopped spinach, coarse diced artichoke hearts and jack cheese. Stir until cheese is melted, serve immediately. Or, portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping

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