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Print this Recipe    Spinach Artichoke 11

Spinach Artichoke Dip
Makes 8 to 10 servings

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
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 dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained, squeezed dry, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco Sauce
Blue and white corn tortilla chips

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 minutes. 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 Tabasco sauce,
and stir until the ingredients are thoroughly combined and the
cheese has melted. Transfer to a warmed serving bowl and serve
immediately, accompanied by blue and white corn tortilla chips.

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3 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
A big hit at parties, August 25, 2005 - 06:56 PM
Reviewer: Anonymous from Mississippi
I was really impressed while searching for this recipe because it uses a classic white sauce as a base instead of mayonaise. It\'s also cooked on a stove top, though I imagine you could sprinkle a little Parmesan on top and broil it for a minute. There\'s also a lot of leeway in the ingredients. I didn\'t add sour cream, and you can use artichoke hearts instead of just the bottoms. I think the chicken bouillion really adds flavour. I thought it was the best artichoke dip I\'d ever tasted, as well as being very similiar to the version served at a certain well known restaurant chain.

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2 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Best Spin Dip Recipe Ever, December 13, 2006 - 05:37 PM
Reviewer: Anonymous from Lawrence, KS
Ever since I ran across this recipe I have made it for parties and potlucks. It has gotten to the point now that people request that I bring it. For presentation purposes I like to toss the end result in an oven proof serving dish and sprinkle it with a little left over MJ and parmesan cheese and broil for a minute or two like the above viewer mentioned. It looks great.

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