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Spinach-Artichoke Dip




Source of Recipe


Friends


Recipe Introduction


This recipe is from Growler's Pub in Sunset Hills, a suburb of St. Louis. They have 3 pubs in St. Louis



List of Ingredients




1 tablespoon vegetable oil
3/4 teaspoon vegetable oil
2 tablespoons diced yellow onion
1/8 teaspoon minced garlic
Nonstick cooking spray
6 tablespoons chicken broth
1/4 teaspoon sugar
6 tablespoons heavy cream
1 cup artichoke hearts -- chopped
2 tablespoons frozen chopped spinach -- thawed and squeezed dry
3 tablespoons sour cream
1/8 teaspoon hot sauce
1/4 teaspoon salt
1 1/8 teaspoons lemon juice
1/4 cup Parmesan cheese -- grated
1 1/4 cups Monterey jack cheese -- shredded
1 tablespoon butter
1 tablespoon flour


Recipe



Heat oil in sauté pan over medium-high heat. When hot, add onion and garlic; sauté until onion is transparent. Coat inside of the top half of double boiler with nonstick cooking spray. Transfer sautéed vegetables to the top of double boiler. Stir in chicken broth, sugar, cream, artichoke hearts, spinach, sour cream, hot sauce, salt, lemon juice and cheeses. Cook, stirring occasionally and scraping the sides of the pot with a spatula, until cheese is thoroughly melted. Melt butter in a sauté pan; whisk in flour to make a roux. Cook until dark brown ( do not let it burn ).Stir roux into cheese mixture. Cook until mixture begins to thicken. Remove from heat. Serve warm with corn chips or pita bread.

Yield:
"3 cups"