Ingredients (~6-8 servings)
- 3 Tbsp olive oil
- 1 1/2 Tbsp butter
- 1/2 cup sweet yellow onion, diced small
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2/3 cup freshly grated parmesan cheese
- 2 chicken bouillon cubes, crumbled
- 2 tsp lemon juice
- 3/4 tsp sugar
- 1/2 cup sour cream
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 4 oz canned artichoke bottoms, drained and diced
- 2/3 cup shredded Monterey Jack cheese
- 1/4 tsp cayenne pepper
- 1/4 tsp Tabasco
- Tortilla chips for serving
Build the Base with Onions and Garlic
Place olive oil and butter in a medium saucepan and heat over medium heat.
Add the diced onion and cook, stirring frequently, for ~3-4 minutes until softened.
Stir in garlic and continue cooking for ~1-2 more minutes until fragrant.
Make the Roux
Sprinkle flour on top of the wilted onions and stir continuously for ~10 minutes.
The mixture should turn a golden-brown color by the end – this is your roux developing flavor and eliminating the raw flour taste.
Add Liquids and Simmer
Slowly stir in the chicken broth using a whisk to incorporate it smoothly into the roux.
When the mixture begins to simmer, stir in the cream and return to a simmer.
The sauce will thicken as it heats.
Finish with Cheese and Vegetables
Remove from heat and add parmesan, crumbled chicken bouillon cubes, lemon juice, and sugar; stir well.
Add sour cream, squeezed spinach, diced artichoke bottoms, Monterey Jack cheese, cayenne pepper, and Tabasco sauce.
Stir until all the cheese has melted and everything is well combined.
Serve warm with tortilla chips.
Spinach Artichoke Dip (pass)
Ingredients
~6-8 servings
- 3 Tbsp olive oil
- 1 1/2 Tbsp butter
- 1/2 cup sweet yellow onion diced small
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2/3 cup freshly grated parmesan cheese
- 2 chicken bouillon cubes crumbled
- 2 tsp lemon juice
- 3/4 tsp sugar
- 1/2 cup sour cream
- 1 package frozen chopped spinach 10-ounce, defrosted and squeezed dry
- 4 oz canned artichoke bottoms drained and diced
- 2/3 cup shredded Monterey Jack cheese
- 1/4 tsp cayenne pepper
- 1/4 tsp Tabasco
- Tortilla chips for serving
Instructions
- Heat olive oil and butter in saucepan over medium heat.
- Sauté onions for 3-4 minutes until softened.
- Add garlic and cook 1-2 minutes more.
- Sprinkle flour over onions and stir continuously for 10 minutes until golden brown.
- Whisk in chicken broth slowly, then add cream and simmer.
- Remove from heat and stir in parmesan, bouillon cubes, lemon juice, and sugar.
- Mix in sour cream, spinach, artichokes, Monterey Jack, cayenne, and Tabasco.
- Stir until cheese melts and ingredients are combined.
- Serve warm with tortilla chips.
