- 4
Ingredients
- 1/4 pound (1 stick) butter
- 1/3 cup onions, peeled and chopped
- 1 tablespoon garlic, peeled and chopped
- 1/3 cup flour
- 1/2 cup chicken broth
- 1 tablespoon chicken base (see note)
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon lemon juice
- 1 pound chopped frozen spinach, thawed and moisture squeezed out
- 1 1/2 cups canned artichoke hearts, drained and chopped
- 1 1/2 cups sour cream
- 1/2 cup Monterey Jack cheese, grated
Preparation
Step 1
In a saucepan, melt butter over medium heat. Add onions and garlic, and cook, stirring, until onions soften, 5 to 8 minutes. Reduce heat, and add flour, stirring well to make a thick paste-a roux. Cook 5 minutes or so to cook out the rawness of the flour.
In a bowl, mix together the chicken stock, chicken base, cream, Parmesan cheese, Tabasco and lemon juice. Add this to the roux, stirring well until a sauce forms and thickens slightly.
Heat oven to 350 degrees
Drain the spinach and artichoke hearts well. Add to the mixture in the pan, along with the sour cream. Mix well. Spoon mixture into an oven-proof serving casserole. Sprinkle top with grated Monterey Jack cheese, and heat until cheese melts and mixture begins to bubble, 10 to 15 minutes. Serve warm, with baguette rounds, pita slices or chips for dipping.