HOUSTON'S SPINACH AND ARTICHOKE DIP:

HOUSTON'S SPINACH AND ARTICHOKE DIP: image

Provided by @MakeItYours

Number Of Ingredients 31

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I've never liked spinach but after trying this recipe at a Houston's restaurant in midtown New York City, I was hooked. I made this dish for my wife's birthday party and many of the guests said it was the best spinach dip they've ever tasted!
Serves 12 people.
Ingredients:
(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
(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

Steps:

Method:
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.
Tip:
Pecorino Romano cheese has a robust, full flavor and has a very distinctive taste, which gives this dish it's unique flavor. This Italian gourmet cheese is 100% made from sheep's milk.
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