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garlic onions butter flour heavy cream chicken broth fresh grated pecorino romano cheese fresh squeezed lemon juice hot sauce salt sour cream spinach hearts shredded white Cheddar cheese
Viewed: 39 - Published at: 5 years agoIngredients
- 2 garlic cloves, minced
- 2 tablespoons minced onions or 1 tablespoon dried minced onion
- 1/4 cup real butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1/4 cup chicken broth
- 2/3 cup fresh-grated pecorino romano cheese
- 2 teaspoons fresh-squeezed lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 20 ounces frozen chopped spinach, thawed, squeezed dry
- 12 ounces artichoke hearts, drained, coarsely chopped
- 1/2 cup shredded white cheddar cheese
Method
- In a 2-quart saucepan over medium heat, saute garlic and onion in butter until golden, about 3 - 5 minutes.
- -Stir in flour and cook for 1 minute.
- -Slowly whisk in cream and broth and continue cooking until boiling.
- -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
- -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
- -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
- -Sprinkle cheddar evenly over top(s).
- -At this point, the dip can be refrigerated until ready to serve, if desired.
- -Microwave dip on 50% power just until cheese has melted.
