Spinach and Artichoke Dip
Instructions:
- (2) 10 oz. boxes frozen spinach - thawed
- 1/4 cup real butter
- 1 tablespoon minced fresh garlic
- 2 tablespoon minced onion
- 1/4 cup all-purpose flour
- 1 pint heavy cream
- 1/4 cup chicken stock
- 2 teaspoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 2/3 cup grated fresh Pecorino Romano cheese
- 1/4 cup sour cream
- 1/2 cup shredded white cheddar
- 12 oz. jar artichoke hearts - drained, coarsely chopped
- Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
- In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3 to 5 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in cream and stock and continue cooking until boiling.
- Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
- Remove from heat and allow to cool for 5 minutes.
- Stir in sour cream, then fold in dry spinach and artichoke hearts.
- Sprinkle cheddar evenly over top.
- Microwave to melt cheese and serve