Ingredients
2 cloves garlic - minced
2 Tbls. minced onion OR 1 Tbls. 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 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
Herbs & Spices at the Firehouse Pantry
Preparation
-In a 2-quart saucepan over medium heat, sauté 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.
Notes: Serve with tortilla chips for dipping and sour cream and salsa.
