Awesome Spinach & Artichoke Dip
"I found this recipe on the internet and I must say it is the best dip I have found so far. It purports to be the dip from the restaurant Houston's. I can't say for sure whether it is or isn't but can only say how good it is."
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 2 (10 ounce) boxes frozen spinach, thawed
- 1⁄4 cup butter
- 2 tablespoons minced garlic
- 1⁄2 cup minced onion
- 1⁄4 cup all-purpose flour
- 1 pint heavy whipping cream
- 1⁄4 cup chicken stock
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon hot sauce
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 2⁄3 cup grated fresh pecorino romano cheese
- 1⁄4 cup sour cream
- 1 cup shredded white cheddar cheese
- 1 (12 ounce) jar marinated artichoke hearts, drained and coarsely chopped.
directions
- Preheat oven to 350 degrees.
- Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
- In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
- Add flour and cook for 3 minutes.
- Slowly whisk in cream and stock and bring to a boil, stirring constantly.
- Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
- Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
- Transfer to a baking dish and sprinkle cheddar on top.
- Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
