Monday, November 23, 2009

Spinach Artichoke Dip

1 bunch fresh spinach, washed and chopped finely
¼ C butter
1 T minced fresh garlic
2 T minced fresh onion
¼ C flour
1 pint heavy cream

¼ C chicken stock
2 tsp fresh lemon juice
½ tsp hot sauce
½ tsp salt
2/3 C grated fresh Romano cheese
¼ C sour cream
12 oz. Jar artichoke hearts –drained, coarsely chopped

In heavy saucepan over medium heat, sauté garlic and
onions in butter until golden, about 3-5 minutes.
Add flour and cook for one minute, stirring constantly.
Combine remaining ingredients, bake at 350 for 20 minutes.
Serve hot with Melba Toast or tortilla chips.
Best eaten hot and not reheated.

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