Wednesday, February 27, 2013

Spinach and artichoke dip

16 oz bag frozen spinach- thawed--squeeze all the water out
1/2 c butter
2 tbls minced garlic
1/2 onion--minced (cut into very small pieces)
1/4 c flour
1 pint heavy cream
1/2 chicken stock
2 tsp Lemon juice
1 t hot sauce
1/2 t salt
1 c parm cheese
8 oz sour cream
1 1/2 c shredded white cheddar
2 can of 8 oz artichoke hearts -drained and chopped

Sauté garlic and onions in butter until golden
Stir in flour, cook 1 min
Solely whisk cream and stock , cook until boiling
Stir in lemon, hot sauce, salt and parmesan cheese (U can use the powder cheese from the can)...if u don't have the shredded ones .... stir until cheese has melted
Remove from heat and cool for 5 min
Stir in sour cream, 1/2 cup of white cheddar cheese, artichoke hearts and spinach
pour into a baking dish
Sprinkle  1 cup white cheddar evenly on top 

bake @ 350 for about 20 minutes until the dip is nice and bubbly 

Serve with  Tortilla chips...or toasted baguettes  
with a side of salsa and sour cream.

No comments: