Monday, November 15, 2010

Artichoke Spinach Dip

2 TBS. butter
3 TBS. diced yellow onion
2 tsp. chopped garlic (I've used refrigerated minced garlic...still great!)
4 1/2 tsp. flour
1 1/2 cups heavy cream
1 cup half & half
2 bouillon cubes
4 oz. cream cheese
2 TBS. grated Parmesan
1 cup shredded pepper jack cheese
1/8 tsp. ground cayenne pepper
1/8 tsp. ground white pepper
1/2 tsp. salt
10 oz. frozen, chopped spinach
6 oz. can artichoke hearts, chopped.

Directions:  In saucepan, heat butter, onions, and garlic over medium heat until onions are soft.  Add the flour and mix well.  Cook for an additional 3 minutes.  Add the heavy cream, half & half, and chicken base.  Mix well and heat until almost boiling.  Reduce heat to simmer and add cream cheese, Parmesan, and pepper jack.  Blend well while adding cayenne pepper, white pepper, and salt.  Squeeze out the liquid from the spinach in the sink and then add it to the mixture.  Add the artichoke hearts, blend well.  Optional:  when ready to serve, sprinkle with Parmesan and bake for 3-5 minutes or until brown on top.  Top with fresh diced tomatoes.

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