HOUSTON'S SPINACH & ARTICHOKE DIP

Houston's Spinach & Artichoke Dip image

Number Of Ingredients 14

2 clove Garlic cloves
2 tablespoons Minced onion
1/4 cup Butter
1/4 cup A/P Flour
2 cups Heavy Cream
1/4 cup Chicken broth
2/3 cup Pecorino Romano Cheese - grated
2 teaspoons Lemon juice
1/2 teaspoon Hot sauce
1/2 teaspoon Salt
1/4 cup Sour Cream
2 box 10 oz boxes frozen chopped spinach - thawed, squeezed dry
1 jar 12 oz jar artichoke hearts - drained, coarsely chopped
1/2 cup Shredded white cheddar cheese

Steps:

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 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 for dipping and sour cream and salsa.