Yields: About 3 cups
Prep time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- ¾ cup diced white onion (or yellow onion)
- 3-4 cloves garlic, minced
- ½ cup all-purpose flour
- 1 ½ cups chicken stock (or vegetable stock for vegetarian version)
- 1 ½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 crumbled chicken bouillon cubes (optional, for deeper flavor)
- 1 ½ tablespoons lemon juice
- 1 teaspoon sugar
- ¾ cup sour cream
- 12 ounces frozen spinach, defrosted, drained, and squeezed to remove excess moisture
- 14-ounce can artichoke hearts, drained and roughly chopped
- 1 cup finely shredded Monterey Jack cheese
- ¾ teaspoon Tabasco sauce (adjust to your heat preference)
- Salt and freshly ground black pepper to taste
- Tortilla chips, pita bread, or vegetables for dipping
Instructions:
Sauté the Aromatics:
- Heat the olive oil and butter in a large saucepan over medium heat.
- Add the onions and cook, stirring occasionally, until softened (about 3-4 minutes).
- Add the garlic and cook for an additional 2-3 minutes, stirring frequently to prevent burning.
Make the Roux:
- Sprinkle the flour over the onion-garlic mixture and cook, stirring constantly, until the mixture turns a light golden color (about 1-2 minutes).
Build the Sauce Base:
- Gradually whisk in the chicken stock until it’s fully incorporated and smooth.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Reduce heat to low and add the Parmesan cheese, bouillon cubes (if using), lemon juice, and sugar. Stir until well combined.
Incorporate the Star Ingredients:
- Remove the pan from the heat. Gently fold in the sour cream, spinach, artichoke hearts, Monterey Jack cheese, and Tabasco sauce.
- Season with salt and pepper to taste.
Bake (Optional):
- For a bubbly and slightly browned dip, transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Alternatively, serve directly from the stovetop for a creamier dip.
Serve and Enjoy:
- Garnish with a sprinkle of Parmesan cheese if desired.
- Serve warm with tortilla chips, pita bread, your favorite crackers, or fresh vegetables.
Tips:
- Don’t overcook the spinach: Too much heat will make it tough. Just fold it in until heated through.
- Adjust the consistency: For a thicker dip, reduce the amount of liquid or simmer for a little longer. For a thinner dip, add a splash more of stock or cream.
- Make ahead: Prepare the dip through step 4, cool, and store in the refrigerator. Bake or reheat on the stovetop before serving.
Enjoy your restaurant-quality Spinach and Artichoke dip!
