From
Julianne
Prep Time
10 minutes
Cook Time
20-30 minutes.
Servings
I don't know.
Ingredients
3 Tbsp butter
2 Shallots chopped or 1 small onion chopped
Garlic 4 cloves minced
2-3 Tbsp flour
1 cup light cream (about)
1 can or jar of artichoke hearts, typically quartered
10 ounce of spinach (If frozen be sure to thaw and drain; if fresh - best to blanch it for only 1-2 minutes)
1 can Rotel tomatoes
1/2 cup Parmesean cheese shredded
2 cups Mozzarella cheese shredded
Tortilla or pita chips
Directions
Melt butter on medium low heat, saute onions first and then add garlic second until tenderizing.
Lower the heat. Add flour. Enough to soak up the butter and then a little but more to make it seem dry.
NOTE - it's easier to thin the dip out that to thicken. Add cream slowly. Keep on thicker end until all ingredients have been added. Spinach, artichokes, and tomatoes tend to have excess juice.
Increase heat slightly. Slowly stir in light cream, little by little while stirring. It will slowly become creamier, keep thick until end.
Add Parmesan and mozzarella cheese mixture. If getting too thick, add a little cream as needed.
Stir in Rotel tomatoes and artichokes. May want to chop artichokes up more.
Add spinach last. May add cream if still too thick.
Serve hot with pita or tortilla chips.
Variations
Initially mix cheeses and only add 3/4 of cheese. Then put dip in a oven safe dish with remaining cheese on top. Bake at 350 until bubbling and cheese starts to brown.