CopyCat Houston's Spinach And Artichoke Dip
20m prep 15m cook 35m ready
A creamy copycat spinach and artichoke dip with Parmesan, Monterey Jack, and sour cream, finished with a touch of Tabasco and lemon. Serve warm with tortilla chips for dipping.
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Ingredients
- 2 bags (1 lb. each) fresh spinach
- 1/8 lb. butter - not margarine
- 1 tsp. minced fresh garlic
- 2 tbls. minced onions
- 1/4 cup flour
- 1 pint heavy cream (whipping cream)
- 2 teas. fresh squeezed lemon juice
- 1/2 tsp. Tabasco sauce (to taste)
- 1/2 tsp. salt
- 2/3 cup fresh grated Parmesan cheese
- 1/3 cup sour cream
- 1/2 cup grated Monterey Jack cheese
- artichoke hearts, coarsely diced
- Steam spinach - strain and squeeze through cheesecloth. Must be
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Step 1.
Finely chop the dry spinach and set it aside. Coarsely dice the artichoke hearts and set them aside as well.
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Step 2.
In a heavy saucepan, melt the butter over medium heat. Add the garlic and onions and sauté for about 3-5 minutes, until the onions are translucent and fragrant, stirring occasionally.
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Step 3.
Add the flour to the saucepan to make a roux. Cook, stirring constantly, for about 1 minute to remove the raw flour taste.
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Step 4.
Slowly pour in the heavy cream while whisking continuously to prevent lumps. Continue whisking and bring the mixture to a boil; it will thicken at the boiling point.
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Step 5.
Once the mixture has thickened, add the lemon juice, Tabasco, salt, and Parmesan cheese. Stir until the cheese is melted and the mixture is smooth.
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Step 6.
Remove the saucepan from the heat and let it stand for 5 minutes to cool slightly.
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Step 7.
Stir in the sour cream until fully incorporated.
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Step 8.
Fold in the chopped spinach, diced artichoke hearts, and Jack cheese. Stir until the cheese is completely melted.
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Step 9.
Serve immediately, or portion into servings and microwave to order. Accompany with salsa, sour cream, and tortilla chips for dipping.
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