Spinach, Artichoke, Cheese Dip

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 2 tablespoons butter
• 3/4 cup onion, diced
• 1 1/2 tablespoons garlic, minced
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken stock
• 1 1/2 cups heavy cream
• 3/4 cup parmesan cheese, grated
• 2 tablespoons chicken bouillon, crumbled
• 1 1/2 tablespoons lemon juice
• 1 teaspoon sugar
• 3/4 cup sour cream
• 12 ounces frozen spinach, defrosted
• 6 ounces artichoke bottoms, canned
• 1 cup monterey jack cheese, grated
• 3/4 teaspoon tabasco sauce

Recipe

• 1 in a large saucepan, warm the olive oil and butter over medium heat.
• 2 when the butter has melted, add onion and cook until wilted (4 minutes).
• 3 add the garlic and cook 2 minutes longer, stirring occasionally.
• 4 sprinkle the flour over the onion mixture.
• 5 cook, stirring constantly, until mixture turns golden brown in color (12 minutes).
• 6 while whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated.
• 7 when the mixture begins to simmer, stir in the cream.
• 8 allow mixture to simmer and remove from the heat.
• 9 add the parmesan, bouillon, lemon juice, and sugar.
• 10 stir until thoroughly blended.
• 11 add the sour cream, spinach, artichoke hearts, monterey jack cheese and tabasco sauce.
• 12 stir until the ingredients are thoroughly combined and the cheese has melted.
• 13 transfer to a warm serving bowl and serve immediately with chips or bread cubes.