Recipe: Buckhouse Colorado Steakhouse Spinach and Artichoke Dip and Biscuits

BUCKHOUSE COLORADO STEAKHOUSE SPINACH AND ARTICHOKE DIP
Source: AJC, 02/01/05
Makes 4 cups, about 12 servings

1 teaspoon oil
1/4 cup julienned red onion
1 (14 ounce) can artichoke hearts and bottoms, drained
2 cups mayonnaise
1/2 cup sour cream
3/4 cup shredded Monterey Jack cheese
2 tablespoons lemon juice
1 tablespoon minced garlic
1 1/2 teaspoons Frank's Red Hot Cayenne Pepper Sauce, or to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup shredded Parmesan cheese (for topping)
1/4 cup diced red tomatoes (for garnish)
tortilla chips (for serving)

Preheat oven to 350 degrees. In small pan, heat oil and lightly saute red onion. Set aside.

Using an electric mixer and medium mixing bowl, beat artichoke hearts until they are a chunky, even consistency. Set aside.

In large mixing bowl, combine mayonnaise, sour cream, Monterey Jack cheese, lemon juice, garlic and pepper sauce. Stir in onions, artichokes and spinach and mix until well-combined. Spread dip into a 1-quart casserole or ovenproof dish. Sprinkle with Parmesan cheese.

Heat in oven until bubbly, about 20 to 30 minutes. Garnish with dicdd tomatoes and serve with tortilla chips.

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Colorado Steakhouse Biscuits
Board: Copycat Recipe Requests at Recipelink.com
From: Halyna - NY 8-25-2005
Msg ID: 1418598
MSG URL: Colorado Steakhouse Biscuits