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Spinach and Artichoke Dip

INGREDIENTS:

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

DIRECTIONS:

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

Easiest way is to have all ingredients measured and ready.

Easiest way is to have all ingredients measured and ready.

Posted from WordPress for BlackBerry.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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