Spinach Artichoke Dip (like Houston’s)
Source of Recipe
Bette Joyce Faulkner Fleming
List of Ingredients
2 lbs fresh spinach (frozen works well too)
1/4 cup butter not margarine
1 tablespoon minced garlic, preferably fresh
2 tablespoons minced onions
1/4 cup flour
1 pint heavy cream
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
2/3 cup grated fresh parmesan cheese
1/3 cup sour cream, low fat okay
1/2 cup shredded Monterrey jack cheese
1 jar artichoke hearts, coarsely chopped (Use canned, not marinated artichokes, about 5 or 6 in can)
Recipe
1. Steam spinach (or defrost if frozen).
2. Strain and squeeze through cheesecloth.
3. Must be very dry.
4. Chop finely and set aside.
5. In heavy saucepan, melt butter.
6. Add garlic and onions and sauté about 3-5 minutes.
7. Add flour to make a roux.
8. Stir and cook about 1 minute.
9. Slowly add heavy cream, stirring with a whisk to prevent lumping.
10. Mixture will thicken at the boiling point.
11. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
12. Remove from heat and let stand for 5 minutes.
13. Stir in sour cream.
14. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
15. Stir until cheese is melted.
16. Serve immediately.
17. OR: Preheat oven to 350 degrees.
18. Put dip in oven safe container and sprinkle with Parmesan cheese.
19. Heat for 10 minutes or until cheese on top is melted.
20. This is a good way to reheat the dip.
21. Notes: Serve with salsa, sour cream, and tortilla chips for dipping.
6 servings
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