SueShoppah
10-06-2005, 03:03 PM
They claim this is just like Houston's :) Yum
I will let you guys know..I'm making it this weekend.
Spinach and Artichoke Dip
like Houston's®http://recipes.robbiehaf.com/images/IncludedInMyCookbook.gif (http://recipes.robbiehaf.com/cookbook/)
Serves: 12
Prep. Time: 0:40
2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth http://recipes.robbiehaf.com/images/ClickForRecipe.gif (http://recipes.robbiehaf.com/B/543.htm)
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté 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-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.[/B][/LEFT]
Notes: Serve with tortilla chips for dipping and sour cream and salsahttp://recipes.robbiehaf.com/images/ClickForRecipe.gif (http://recipes.robbiehaf.com/F/52.htm)
I will let you guys know..I'm making it this weekend.
Spinach and Artichoke Dip
like Houston's®http://recipes.robbiehaf.com/images/IncludedInMyCookbook.gif (http://recipes.robbiehaf.com/cookbook/)
Serves: 12
Prep. Time: 0:40
2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth http://recipes.robbiehaf.com/images/ClickForRecipe.gif (http://recipes.robbiehaf.com/B/543.htm)
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté 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-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.[/B][/LEFT]
Notes: Serve with tortilla chips for dipping and sour cream and salsahttp://recipes.robbiehaf.com/images/ClickForRecipe.gif (http://recipes.robbiehaf.com/F/52.htm)