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Artichoke and Spinach Dip

Source of Recipe

Robbie's REcipes


Recipe Introduction

This is a Copycat Recipe of Houston’s Restaurant.

List of Ingredients

2 cloves garlic, minced
2 tablespoons minced onion
¼ cup real butter
¼ cup all-purpose flour
2 cups heavy cream
¼ cup chicken broth
2/3 cup fresh grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
½ tsp. hot sauce
½ tsp. salt
¼ cup sour cream
(2) 10-oz. boxes frozen chopped spinach-thawed and squeezed dry
12 oz. can artichoke hearts, drained and coarsely chopped
½ cup shredded white cheddar cheese


Recipe

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3-5 minutes.
Stir in flour and cook for one minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese melts.
Remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, and then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving dishes.
Sprinkle cheddar evenly over top(s).
At this point, the dip can be refrigerated until ready to serve, if desired.
Microwave dip on 50% power just until cheese has melted.

Note: Serve with tortilla chips for dipping and sour cream and salsa.