Spinach Artichoke Dip

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 3/4 cup onion, cut into 1/8-inch dice
• 1 1/2 tablespoons minced garlic
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken stock
• 1 1/2 cups heavy cream
• 3/4 cup freshly grated parmesan cheese
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 3/4 cup sour cream
• 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
• 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
• 1 cup finely shredded monterey jack cheese
• 3/4 teaspoon tabasco sauce
• tortilla chips or bread, for dipping

Recipe

• 1 in a large saucepan, warm the olive oil and butter together over medium heat.
• 2 when the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes.
• 3 stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
• 4 sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes.
• 5 then, whisking continuously, slowly pour in the stock until it is smoothly incorporated.
• 6 when the mixture begins to simmer, stir in the cream.
• 7 let it return to the simmer.
• 8 remove from the heat, add the parmesan, lemon juice, and sugar, and stir until thoroughly blended.
• 9 add the sour cream, spinach, artichoke bottoms, monterey jack cheese and tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted.
• 10 transfer to a warmed serving bowl and serve immediately, accompanied by tortilla chips or bread.