CPK Spinach Artichoke Dip
Source of Recipe
post dispatch
List of Ingredients
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced onion
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferably homemade)
1 1/2 cups heavy (whipping) cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons chicken base
1 1/2 tablespoons fresh lemon juice
1 teaspoon granulated sugar
1 cup finely shredded Monterey Jack cheese
3/4 cup sour cream
12 ounces frozen spinach, thawed, drained, squeezed dry and coarsely chopped
6 ounces canned artichoke bottoms, drained and sliced 1/8-inch thick
3/4 teaspoon Tabasco sauce
Blue and white tortilla chips Recipe
In a large saucepan, warm olive oil and butter over medium heat. When butter melts, add onion; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the garlic; cook 2 to 3 minutes longer, stirring frequently. Do not let the onion and garlic brown.
Sprinkle with flour; continue cooking, stirring constantly, until the mixture turns a light golden brown, 10 to 12 minutes. Then, whisking continuously, slowly pour in the stock until it has been smoothly incorporated. When the mixture begins to simmer, stir in the cream.
Let it return to a simmer, then remove from heat, add the Parmesan, chicken base, lemon juice and sugar; stir until thoroughly blended.
Add Monterey Jack, then sour cream, spinach, artichoke bottoms and Tabasco; stir until ingredients are thoroughly combined and cheese has melted. Transfer to a warmed bowl; serve immediately, accompanied by tortilla chips.
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