Ingredients
2 cloves garlic - minced
2 tblsp minced onions
1/4 real butter
1/4 cup all purpose-flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano Cheese
2 tsp fresh squeezed lemon juice
1/2 tsp hot sauce
1/2 tsp salt
1/4 sour cream
2 (10 oz) boxes frozen chopped spinach- thawed, squeezed dry through a fine sieve
12 oz jar artichoke hearts - drained, coursely chopped
1/2 cup shredded white cheddar cheese
Preparation
- in a 2-quart saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes
- Stir in flour and cook for 1 minutes.
- 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 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 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.
Notes: Serve with tortilla chips and sour cream and salsa
