Spinach Artichoke Dip

Tuesday, April 12th, 2005

Ingredients

* 1/4 cup olive oil
* 2 tablespoons butter
* 3/4 cup oinion, diced
* 1 1/2 tablespoons garlic, minced
* 1/2 cup flour
* 1 1/2 cups chicken broth
* 1 1/2 cups heavy cream
* 3/4 cups parmesian, grated
* 2 tablespoons chicken bouillon cubes
* 1 1/2 tablespoons fresh lemon juice
* 1 teaspoon sugar
* 3/4 cup sour cream
* 12 ounces frozen spinach, drained and chopped
* 6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
* 1 cup monterey jack cheese, shredded
* 3/4 teaspoon tabasco sauce

Directions

Heat oil and butter in a large saucepan over medium heat. Saute onions for 5 minutes. Add garlic and saute 3 minutes longer. Add flour and cook until the mixture becomes golden (10-15 minutes). Whisk in chicken stock and bring to a simmer. Stir in cream and return to a simmer. Remove from heat, add parmesian, bouillon cubes, lemon juice and sugar. Stir until blended.

Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and tabasco sauce. Stir until combined. Serve immediately.

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