Spinach and Artichoke Dip
Contributed by Doree Donley


1/4 cup olive oil

2 tablespoons unsalted butter

3/4 cup diced white or yellow onion

1-1/2 tablespoons minced garlic

1/2 cup all-purpose flour

1-1/2 cups chicken stock

1-1/2 cups heavy cream

3/4 cup freshly grated Parmesan cheese

2 tablespoons crumbled bouillon cubes

1-1/2 tablespoons freshly squeezed lemon juice

1 teaspoon sugar

3/4 cup sour cream

12 ounces frozen spinach, defrosted, drained, and chopped

6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices

1 cup finely shredded Monterey Jack cheese

3/4 teaspoon hot sauce (such as Tabasco)



In a large saucepan, warm the olive oil and butter together over medium heat.

When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 min.

Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes.

Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated.

When the mixture begins to simmer, stir in the cream.

Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce, and stir until the ingredients are thoroughly combined and the cheese has melted.

Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.

Serves 8 to 10