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Buckhead Colorado Steakhouse Spinach And Artichoke Dip
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- #89271
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 teaspoon oil
1/4 cup julienned red onion
1 can (14 ounce size) artichoke hearts and bottoms, drained
2 cups mayonnaise
1/2 cup sour cream
3/4 cup shredded monterey jack cheese
2 tablespoons lemon juice
1 tablespoon minced garlic
1 1/2 teaspoon red hot cayenne pepper sauce, or to taste
1 box (10 ounce size) frozen chopped spinach, thawed and drained
1/4 cup shredded Parmesan cheese
1/4 cup diced red tomatoes
directions
Preheat oven to 350 degrees F. In small pan, heat oil and lightly saute red onion. Set aside.
Using an electric mixer and medium mixing bowl, beat artichoke hearts until they are a chunky, even consistency. Set aside.
In large mixing bowl, combine mayonnaise, sour cream, Monterey Jack cheese, lemon juice, garlic and pepper sauce. Stir in onions, artichokes and spinach and mix until well-combined.
Spread dip into a 1-quart casserole or ovenproof dish. Sprinkle with Parmesan cheese and heat until bubbly, about 20 to 30 minutes. Garnish with tomatoes and serve with tortilla chips.
added by
granny2
nutrition data
Nutritional data has not been calculated yet.
Please note:
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.
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