Tuesday, August 13, 2013

Spinach and Artichoke Dip

2 bags (1 lb. each) fresh spinach

1/8 lb. butter − not margarine

1 tsp. minced fresh garlic

2 tbls. minced onions

1/4 cup flour

1 pint heavy cream (whipping cream)

2 teas. fresh squeezed lemon juice

1/2 tsp. Tabasco sauce (to taste)

1/2 tsp. salt

2/3 cup fresh grated Parmesan cheese

1/3 cup sour cream

1/2 cup grated Monterey Jack cheese

artichoke hearts, coarsely diced

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 about 3−5 minutes. Add flour to make

a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring

with a whisk to prevent lumping. Mixture will thicken at the boiling

point. When it thickens, add lemon jiuce, 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 Jack cheese. Stir until cheese is melted. Serve

immediately, or portion and microwave to order.
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