Stonewerks' Spinach Artichoke Dip Recipe

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Stonewerks' Spinach Artichoke Dip

Isabel Vela

By
@christinabel

The San Antonio Express has a wonderful section in their Sunday paper called "Taste" it features recipes from local restaurants. I have a binder full of clippings and this is one of my favorites.
Oh,and I would like to add: the restaurant, Stonewerks is great!


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Comments:

Serves:

30

Prep:

5 Min

Cook:

20 Min

Ingredients

1 tsp
butter
1
small onion finely chopped
2
cloves garlic, finely chopped
2 c
heavy whipping cream
2 Tbsp
tabasco
1/2 tsp
kosher salt
1/2 tsp
cayenne pepper
1/2 tsp
ground black pepper
1 1/4 lb
frozen spinach, thawed, coarsely chopped and drained well
1 1/2 can(s)
(14 oz) artichoke hearts, dained and roughly chopped
1 1/4 c
parmesan cheese
2 1/2 c
sour cream
1 1/2 c
monterrey jack cheese, shredded

Directions Step-By-Step

1
In large skillet, add just enough butter to coat the bottom of the pan. Once melted, over medium-high heat add the onions and galic and saute until translucent, about 3-5 minutes.
2
Add heavy whipping cream, Tabasco, salt, cayenne pepper, and black pepper and simmer for 5-7 minutes.
3
Set oven to broil. Transfer sauted mixture to a large stockpot and add spinach, artichokes and parmesan cheese. Cook for another 5 minutes on medium heat, taking care not to boil.
4
Fold in sour cream util well incorporatedand allow to simmer another 10 minutes.
5
Pour mixture into a shallow baking pan, top with Monterrey jack cheese and place in oven to broil until cheese is slightly browned and bubbly.

About this Recipe

Course/Dish: Vegetable Appetizers