Houston’s Spinach and Artichoke Dip Recipe
2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced|Steam spinach − strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3−5 minutes. Add flour to
make a roux. Stir and cook about 1 minute. Slowly add heavy
cream, stirring with a whisk to prevent lumping. Mixture will thicken
at the boiling point. When it thickens, add lemon jiuce, Tabasco,
salt and Parmesan cheese. Remove from heat and let stand 5
minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse
diced artichoke hearts and Jack cheese. Stir until cheese is melted.
Serve immediately, or portion and microwave to order. Serve with
salsa, sour cream and tortilla chips for dipping.
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