I love this dip in restaurants! It’s so good. I remembered enjoying this dip several times at gatherings with friends. I finally got the recipe, thanks to my friend Susan. As an appetizer, it serves about 8-10 people. Serve with crisp, warm tortilla chips or garlic baquettes.
HOT and BUBBLY SPINACH ARTICHOKE DIP
2 cloves garlic – minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Romano cheese or Parmesan cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce (opt) for that kick
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach – thawed, squeezed really dry
12 oz. jar artichoke hearts – drained well & coarsely chopped
1/2 cup shredded Monterey Jack cheese, white cheddar or swiss cheese.
Directions:
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 1 minute. Slowly whisk in cream and broth and continue cooking until boiling. Once boiling, stir in Romano or Parmesan, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes. Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe serving dish, or into several serving-size 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. You can also bake in a 325 oven for 20 minutes or until hot, and cheese is bubbly.