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  • Houston's Spinach And Artichoke Dip

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    Houston's Spinach And Artichoke Dip
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 bag fresh spinach (1 pound each)
    • 1/8 lb butter (not margarine)
    • 1 tsp chopped fresh garlic
    • 2 Tbsp. chopped onions
    • 1/4 c. flour
    • 1 pt heavy cream (whipping cream)
    • 2 tsp fresh squeezed lemon juice
    • 1/2 tsp Tabasco sauce to taste
    • 1/2 tsp salt
    • 2/3 c. fresh grated Parmesan cheese
    • 1/3 c. lowfat sour cream
    • 1/2 c. grated Monterey Jack cheese artichoke hearts coarsely diced

    Directions

    1. Steam spinach - strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, heat butter. Add in garlic and onions and saute/fry about 3-5 min. Add in flour to make a roux. Stir and cook about 1 minute. Slowly add in heavy cream, stirring with a whisk to prevent lumping. Mix will thicken at the boiling point. When it thickens, add in lemon juice, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 min. Stir in lowfat sour cream. Mix in dry, minced spinach, coarse diced artichoke hearts and Jack cheese. Stir till cheese is melted. Serve immediately, or possibly portion and microwave to order. Serve with salsa, lowfat sour cream and tortilla chips for dipping.

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