Spinach Artichoke Dip
This recipe originally came from a restaurant in Texas. I tweeked it just a little to satisfy my own tastes. It's incredibly delicious. Serve with tortilla chips, nachos or torn pieces of crusty bread. This one always disappears before the party is over.
2 cloves garlic, minced fine
2 tablespoons onion, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup freshly grated Pecorino Romano cheese
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce or part of a 7 oz. can chopped chilis (El Paso brand or other brand) to taste
1/2 teaspoon salt
1/4 cup sour cream
2 10-oz. boxes frozen chopped spinach, thawed and squeezed almost dry
1 12-oz. jar artichokes, drained and chopped coarsely
1/2 cup shredded Cheddar cheese (mild or sharp)
3 slices bacon, fried crisp (optional)
2 fresh tomatoes (optional)
4 oz. grated Monterey Jack cheese (optional)
In a large saucepan, over medium heat, saute garlic and onion until golden, about 3 - 5 minutes. Stir in flour, and cook for 1 minute. Slowly stir in cream and broth, and continue cooking until boiling. Add Pecorino Romano cheese, lemon juice, Tabasco sauce or chilis and salt; stir until cheese has melted and mixture is well-blended. Remove from heat, and allow to cool for 5 minutes. Stir sour cream into mixture; then fold in spinach and artichokes.
Fold mixture into microwave-safe serving dish, or into several serving dishes; sprinkle Cheddar cheese over the top. NOTE: If making ahead,
stop and refrigerate at this point. If refrigerating, bring dip back to room temperature.
Microwave dip on 50% power just until cheese has melted.
If desired, garnish with crumbled bacon, chopped tomatoes and Monterey Jack cheese