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
Sauté Onions and Garlic to Form Base
Use a medium-size saucepan to heat a combination of olive oil and butter over medium heat.
Add diced onion and sauté, stirring frequently, until softened, about 3-4 minutes.
Add garlic and continue to sauté for 1-2 more minutes or until fragrant.
Roux
Sprinkle the flour evenly over the cooked onions and then stir continuously for approximately 10 minutes.
The color of the roux will turn from white to a golden brown — this will develop the flavor and remove the taste of raw flour.
Simmer with Stock
Using a whisk, slowly incorporate the chicken broth into the roux, continuing to add until all of the broth has been incorporated completely.
Once the mixture has started to simmer, add the cream and return to a simmer.
At this point, the sauce should begin to thicken up.
Cheese & Vegetable Topping & Finishing Off
Off heat, add the grated parmesan cheese, crumbled chicken bouillon cubes, lemon juice, and sugar; mix well.
Add the sour cream, drained spinach, diced artichoke bottoms, Monterey Jack cheese, cayenne pepper, and Tabasco sauce; mix until all the cheese has melted and everything is well combined.
Serve surrounded by tortilla chips and enjoy!
Spinach Artichoke Dip
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.
