* Exported from MasterCook *

Houston's Spinach and Artichoke Dip

Recipe By :Kimberly Bell
Serving Size : 1 Preparation Time :0:00
Categories : Dips Restaurants

2 1 pound bags fresh spinach
1/8 pound butter
1 teaspoon minced garlic
2 tablespoons minced onions
1/4 cup all-purpose flour
1 pint heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon Tabasco sauce -- to taste
1/2 teaspoon salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey jack cheese
artichoke hearts -- coarsely diced

Steam 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 sauté 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.

Source:
"www.grassrootsrecipes.com"

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Per Serving (excluding unknown items): 2995 Calories; 275g Fat (79.8%
calories from fat); 78g
Protein; 78g Carbohydrate; 26g Dietary Fiber; 903mg Cholesterol; 3780mg
Sodium. Exchanges: 1 1/2
Grain(Starch); 5 Lean Meat; 7 Vegetable; 0 Fruit; 1 1/2 Non-Fat Milk; 51
Fat.

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