SPINACH ARTICHOKE DIP2 Tbsp. minced onion 2 cloves garlic minced 1/4 cup real butter 1/4 cup all-purpose flour 2 cups heavy cream 1/4 cup chicken broth 2/3 cup fresh-grated Pecorino Romano cheese 2 tsp. fresh-squeezed lemon juice 1/2 tsp. hot sauce 1/2 tsp. salt 1/4 cup sour cream 2 boxes (10 oz. each) frozen chopped spinach thawed, squeezed dry 1 (12 oz.) jar artichoke hearts drained, coarsely chopped 1/2 cup shredded white cheddar cheese Saute onion and garlic in butter in a large saucepan on medium heat for 3-5 minutes, or until golden. Stir in flour and cook for 1 minute. Slowly add cream and broth, while whisking and continue cooking until it comes to a boil. Once boiling, stir in Romano cheese, lemon juice, hot sauce, and salt stirring until cheese has melted; remove from heat and cool for 5 minutes. Stir sour cream into the mixture, then fold in spinach and artichoke hearts. Put the mixture into a microwave-safe bowl. Sprinkle cheddar over the top. Microwave dip until cheese has melted.
|
