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Houston's Spinach Artichoke Dip II

Source of Recipe

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List of Ingredients

One 12-ounce box frozen chopped spinach, thawed
1/2 cup chopped canned artichoke hearts (not marinated)
1 tablespoon chopped white onion
1/4 cup heavy cream
1/4 cup sour cream
1 1/4 cups shredded Monterey jack cheese
1/3 cup grated Parmegiano Reggiano cheese
1/4 teaspoon garlic salt


Corn tortilla chips




Recipe

1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.
2. Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Don't let the mixture boil.
3. Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve. Makes 2 cups.

Or maybe it's really this version from recipezaar?

2 (10 ounces) boxes frozen spinach, thawed
1/4 cup butter
2 tablespoons minced garlic
1/2 cup minced onions
1/4 cup all-purpose flour
1 pint heavy whipping cream
1/4 cup chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
2/3 cup grated fresh pecorino romano cheese
1/4 cup sour cream
1 cup shredded white cheddar cheese
1 (12 ounces) jar marinated artichoke hearts, drained and coarsely chopped.

1. Preheat oven to 350 degrees.
2. Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
3. In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
4. Add flour and cook for 3 minutes.
5. Slowly whisk in cream and stock and bring to a boil, stirring constantly.
6. Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
7. Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
8. Transfer to a baking dish and sprinkle cheddar on top.
9. Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.