19 February, 2012

Spinach and Artichoke Dip like Houston's®

Spinach and Artichoke Dip
like Houston's® ingredients
Makes 12 appetizer servings
For dip:
2 cloves garlic, minced
2 Tbps minced onion or 1 Tbsp dried minced onion
1/4 cup butter (no substitutes)
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp fresh-squeezed lemon juice
1/2 tsp hot sauce
1/2 tsp salt
1/4 cup sour cream
2 (10-oz) boxes frozen chopped spinach, thawed and squeezed dry
12-oz marinated artichoke hearts in a jar, drained and coarsely chopped
1/2 cup shredded white cheddar cheese

For serving:
Tortilla Chips


In a 2-quart saucepan over Medium heat, sauté garlic and onion in butter until golden, about 3 to 5 minutes.

Stir in flour and cook for 1 minute. Slowly whisk in cream and broth and continue cooking until boiling.

Once boiling, stir in Romano, lemon juice, hot sauce and salt; stir until cheese has melted. Remove from heat and allow to cool for 5 minutes.

Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.

Sprinkle white cheddar evenly over top(s).

At this point, you can refrigerate the dip until ready to serve, if desired.

Just before serving, Microwave dip on 50% power just until cheese has melted. Serve with tortilla chips for dipping with sour cream and salsa on the side.

Adapted from recipe in Robbie's Recipe Collection.

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