Spinach and Artichoke Dip

Houston's Copycat Recipe

Serves 12

2 cloves garlic, minced
2 tablespoons minced onion
1/4 cup real butter
1/4 cup all purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh grated Pecorino Romano cheese
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup sour cream
2 (10 oz.) boxes frozen chopped spinach, thawed, squeezed dry
1 (12 oz.) jar artichoke hearts, drained, coarsely chopped
1/2 cup shredded white cheddar cheese

In a 2 quart saucepan over medium heat, saute garlic and onion in butter until golden, about 3 - 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in cream and broth and continue cooking until boiling. Once boiling, stir in Romano, lemon juice, hot sauce, and salt. Stir until cheese has melted. Remove from heat and allow to cool for 5 minutes. Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave safe serving dish, or into several serving dishes. Sprinkle cheddar cheese evenly over the tops. At this point, the dip can be refrigerated until ready to serve, if desired.To serve, microwave the dip on 50% power just until cheese has melted.

Notes: Serve with tortilla chips for dipping and sour cream and salsa.