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
Notes:
Directions
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.
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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