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Spinach and artichoke Dip

Recipe Link: http://www.thedailyrecipe.com

List of Ingredients





1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons crumbled bouillon cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, & chopped
6 ounces canned artichoke bottoms, drained and cut into
1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon hot sauce (such as Tabasco)



Recipe




In a large saucepan, warm the olive oil and butter together
over medium heat. When the butter has melted, add the onion
and cook, stirring occasionally, until wilted, 3 to 4 min.
Stir in the garlic and cook 2 to 3 minutes longer, stirring
frequently and stopping before the onion and garlic brown.
Sprinkle the flour and continue cooking, stirring
continuously, until the mixture turns a golden-blond color,
10 to 15 minutes. Then, whisking continuously, slowly pour
in the stock until it is smoothly incorporated. When the
mixture begins to simmer, stir in the cream. Let it return
to the simmer. Remove from the heat, add the parmesan,
chicken base or bouillon cubes, lemon juice, and sugar, and
stir until thoroughly blended. Add the sour cream, spinach,
artichoke bottoms, Monterey Jack cheese and hot sauce, and
stir until the ingredients are thoroughly combined and the
cheese has melted. Transfer to a warmed serving bowl and
serve immediately with toasted pita chips that have been
cut into wedges.

Makes 8 to 10 servings