Spinach and Artichoke dip
No problemo, seniorita!!
1 stick butter
2 serving spoon size flour
1 c chicken broth
16 oz sour cream
1/2 pint whipping cream
1/2 lb reggiano or fresh ground parmesan
24 oz frozen spinach, thawed and excess water removed
3/4 lb mozzarella
1 can or bottle of marinated artichoke hearts (not the small bottle) drained
season spinach w/salt, pepper, garlic powder and cayenne (to taste)
melt butter in large pot, add flour to melted butter to make white roux
add chicken broth, sour cream, whipping cream and simmer 1-2 mins over low heat.
add parmesan and stir fully, allowing to melt.
add spinach and artichokes, stir
add mozzarella and stir til melted.
garish w/ cayenne if desired
serve w/ salsa and white corn tortilla chips.
I actually prefer this after is set in fridge overnight...however, I snack on right after it's cooked w/ no complaints!
I am going to make the artichoke dip recipe for superbowl sunday! I know my sis will love it!
OOPS...it freezes quite well!
The Glory of God is Man Fully Alive!