Ingredients: |
Ingredients: 1/4 cup Olive Oil
2 Tablespoons Butter
3/4 Cup Diced White or Yellow Onion, Cut into 1/8 inch Dice
1 1/2 Tablespoons Minced Garlic
1/2 Cup All-Purpose Flour
1 1/2 Cups Chicken Stock
1 1/2 Cups Heavy Cream
1 1/2 Cups Freshly Grated Parmesan Cheese
2 Tablespoons Chicken Bouillon Cubes
1 1/2 Freshly squeezed Lemon Juice
1 Teaspoon Sugar
3/4 Cup Sour Cream
12 Ounces Frozen Spinach, Defrosted, Drained, Wrung out by Hand, and Coarsely Chopped
6 Ounces Canned Artichoke bottoms, Drained and cut into 1/8 inch slices
1 Cup finely shredded Monterey Jack Cheese
2 Teaspoons Tabasco Sauce
Blue and White Corn Tortilla Chips
French Baguette ( Warm up in the oven)
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Directions: |
Directions:-In a Large saucepan, warm the Olive Oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
-Sprinkle the flour and continue cooking, stirring simultaneously, until the mixture turns into a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to simmer. Remove from the heat, add the Parmesan, chicken bouillon cubs, lemon juice, and sugar, and stir until thoroughly blended.
-Add the sour cream, spinach, and artichoke bottoms, Monterey Jack Cheese, and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a oven safe dish and warm up in the oven till bubbly. Accompanied by blue and white tortilla chips, and bread. |
This recipe for Jessica's Famous Spinach Artichoke Dip is from