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Houston's Spinach and Artichoke Dip

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 57081
cook method: stovetop

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2 bags (1 pound size) fresh spinach
1/8 pound butter
1 teaspoon minced garlic
2 tablespoons minced onions
1/4 cup all-purpose flour
1 pint heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon Tabasco sauce, to taste
1/2 teaspoon salt
2/3 cup fresh grated parmesan cheese
1/3 cup sour cream
1/2 cup grated monterey jack cheese
artichoke hearts, coarsely diced


Steam spinach; strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.

In heavy saucepan, melt butter. Add garlic and onions and saute about 3-5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.

Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and jack cheese. Stir until cheese is melted. Serve immediately, or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping.

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499 calories, 46 grams fat, 13 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.