Hot spinach and artichoke dip

hot spinach and artichoke dip

(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 tablespoon minced fresh garlic
2 tablespoon minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
2. In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3 to 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in cream and stock and continue cooking until boiling.
5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
6. Remove from heat and allow to cool for 5 minutes.
7. Stir in sour cream, then fold in dry spinach and ar tichoke hear ts.
8. Sprinkle cheddar evenly over top.
9. Microwave to melt cheese and serve.

serve 12

by amwr