Houston's Spinach And Artichoke Dip

This recipe was in a digital copycat recipe book that Deanne Fagert sent me. I make this for Christmas at Gretchen's sometimes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steam spinach - strain and squeeze through cheese cloth. Must be very dry. Chop finely and set aside.

Step 2

Melt butter. Add garlic and onions. Sauté about 3-5 min.

Step 3

Add flour to make a roux. Stir and cook about 1 min.

Step 4

Slowly add the heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.

Step 5

When thickened, add lemon juice, Tabasco, salt, and Parmesan cheese.

Step 6

Remove from heat and let stand 5 min. Stir in sour cream.

Step 7

Fold in chopped spinach, coarsely chopped artichoke hearts and Monterey Jack cheese. Stir until cheese is meltled.

Step 8

Serve immediately or portion and microwave to order. Serve with salsa and tortilla chips for dipping.