1 10-ounce box frozen chopped spinach, thawed
¾ cup diced canned artichoke hearts (not marinated)
2 tablespoons light olive oil
2 tablespoons minced onion
2 teaspoons minced garlic (2 cloves)
2 tablespoons all-purpose flour
¾ cup heavy cream
¼ cup chicken broth
⅓ cup grated Parmigiano-Reggiano cheese
2 tablespoons sour cream
1 teaspoon lemon juice
½ teaspoon granulated sugar
¼ teaspoon salt
¼ teaspoon Tabasco pepper sauce
½ cup shredded Monterey Jack cheese
ON THE SIDE
Tortilla chips or strips
Sour cream
Salsa
Cooking method
1-Squeeze the liquid out of the thawed spinach and combine it with the artichoke hearts in a medium bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Keep the bowl covered and set it aside until needed.2-While the spinach and artichoke hearts are in the microwave, heat up the olive oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 1 minute, but do not let the garlic brown.
3-Whisk in the flour and cook for 1 minute.
4-Whisk in the cream, then add the chicken broth. Cook for 1 to 2 minutes or until the sauce bubbles and thickens.
5-Stir in the spinach and artichoke hearts mixture. Add the Parmigiano Reggiano cheese, sour cream, lemon juice, sugar, salt, and Tabasco. Continue cooking for 2 minutes—stirring often—or until the mixture is hot.
6-When the dip is hot, spoon it into a serving dish. Sprinkle the Monterey Jack cheese over the top and serve with tortilla chips, plus sour cream and salsa on the side.
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