Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
4
Low
Nutrition per serving
Calories284.2 kcal (14%)
Total Fat25.1 g (36%)
Carbs9.6 g (4%)
Sugars2.2 g (2%)
Protein7.8 g (16%)
Sodium335.8 mg (17%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 poundsspinach
fresh or frozen thawed and strained, I usually use frozen
1 teaspoongarlic minced
2 tablespoonsonion
finely minced
1 pintheavy whipping cream
2 tablespoonslemon juice
fresh
⅔ cupparmesan cheese grated
½ cupmonterey cheese
grated
0.5 stickbutter
¼ cupflour
½ teaspoonTabasco
to taste
½ teaspoonsalt
⅓ cupsour cream
1 canartichoke hearts
drained and diced
Instructions
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.
