1/4 cup olive oil
2 tbsp unsalted butter
3/4 cup diced white or yellow onion diced
1 1/2 tbsp minced garlic
1/2 cup flour
1 1/2 cup chicken stock (preferable homemade, or low sodium)
1 1/2 cup heavy cream
3/4 cup grated Parmesan cheese
2 chicken crumbled bouillon cubes
1 1/2 tbsp lemon juice
1 tsp sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 oz canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup shredded Monterey Jack cheese
3/4 tsp Tabasco sauce
Blue and white corn tortilla chips
In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.
Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips. You can also use foccia bread, pita chips, crostini
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