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Post by marilyn777 on Feb 1, 2010 19:17:56 GMT -5
Houston's Spinach and Artichoke Dip Ingredients:
2 bags (1 lb. each) fresh spinach 1/8 lb. butter, not margarine 1 tsp. minced fresh garlic 2 tbsp. minced onions 1/4 cup flour 1 pint heavy cream (whipping cream) 2 tsp. fresh squeezed lemon juice 1/2 tsp. Tabasco® sauce, or to taste 1/2 tsp. salt 2/3 cup fresh grated parmesan cheese 1/3 cup sour cream 1/2 cup grated Monterey Jack cheese artichoke hearts, coarsely diced Directions: Steam spinach; strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and sautè 3 - 5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken a boiling point. When it thickens, add lemon jiuce, Tabasco, salt and parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and 'Jack cheese. Stir until cheese is melted. Serve immediately, or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping.
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