INCREDIBLE SPINACH ARTICHOKE DIP

INCREDIBLE SPINACH ARTICHOKE DIP image

Yield 1 dish

Number Of Ingredients 16

4 large garlic cloves, minced
1 small onion, minced
1/4 c butter
1/4 c flour
1 pint heavy whipping cream
1/4+ chicken broth
1c +1/4c grated pecorino-romano cheese + parmesan (I usually use both, though more parmesan than romano, and be generous with the cheese!)
2 tsp lemon juice
1Tbsp (or more!) Siracha hot sauce
1/2 tsp dried basil
1/2tsp salt
1/4c regular sour cream
1 8oz package soft cream cheese (like neufchatel)
2 10oz boxes frozen spinach, thawed, drained, coarsely chopped
12-16oz jar artichoke hearts, drained, coarsely chopped (you can use more if you like)
1/4c grated white chedder (swiss or mozzarella work too)

Steps:

Preheat oven to 350. Grease a 13 x 9 glass baking dish. In a saucepan, melt butter, add onion and garlic and sautee 5 min. Stir in flour and cook about 1 min (the flour/onion/garlic turns into a dough-like mass). Whisk/stir in cream and broth until boiling (you may need to add a little more broth if it's too thick, I go for the consistency of pudding). Stir in 1c cheese (be generous!), lemon juice, siracha hot sauce, basil and salt. Stir until all the cheese has melted and remove from heat. Let cool ~5min, then fold in the sour cream and cream cheese. It takes a bit of work to get the cream cheese incorporated. Next add the artichokes and spinach. Pour/spread into the 13 x 9 glass baking dish and spread evenly. Sprinkle the remaining parmesan/romano and other cheese over the top CAN BE MADE IN ADVANCE. Bake for 25-30min until bubbly and browned on top. I often put the broiler on for the last couple of minutes to get a nice brown top.