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Sunday, December 18, 2005

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
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped1/2 cup shredded white cheddar cheese


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, 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 tops.
At this point, the dip can be refrigerated until ready to serve, if desired.
Microwave dip on 50% power just until cheese has melted.

Serves: 12


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