Ingredients

The following ingredients have 4 Servings
  • 2 1- pound bags fresh Spinach
  • 1/8 pound Butter
  • 1 teaspoons minced fresh Garlic
  • 2 tablespoons minced Onions
  • 1/4 cup Flour
  • 1 pint Heavy Cream
  • 2 teaspoons fresh squeezed Lemon Juice
  • 1/2 teaspoon Tabasco Sauce (to taste)
  • 1/2 teaspoon Salt (to taste)
  • 2/3 cup freshly grated Parmesan Cheese
  • 1/3 cup Sour Cream
  • 1/2 cup grated Monterrey Jack Cheese
  • 1 can Artichoke Hearts (drained and coarsely diced)

Instruction

  • Steam the 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.