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Spinach and Artichoke Dip
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
10Eric's Hot Spinach Dip
Ingredients
- 1 t garlic - minced
- 1T dried minced onion
- 4 T unsalted butter
- 4 T all-purpose flour
- 2 C heavy cream
- 4 T chicken broth
- ⅔ C Romano cheese
- 2 t lemon juice
- ½ t Tabasco
- ½ t Kosher salt
- ¼ cup sour cream
- (2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
- 12 oz. jar artichoke hearts - drained, coarsely chopped
- ½ cup shredded white cheddar cheese
Instructions
- saute garlic and onion in butter until golden, 5 minutes in a 2-quart saucepan over medium heat
- Add flour and cook for 1 minute.
- Whisk in cream and broth and cook until the mixture boils.
- Stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted
- Remove from heat and allow to cool 5 minutes.
- Add sour cream into pan, then dried spinach and artichokes.
- Sprinkle cheddar evenly over top(s).
- Then brown under broiler to finish
Notes
This can be made ahead of time and when ready to serve microwave dip on 50% power just until cheese has melted. Then brown under broiler to finish.
What I’ve been cooking…
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
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