Stonewerks' Spinach Artichoke Dip
By
Isabel Vela
@christinabel
1
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!
Oh,and I would like to add: the restaurant, Stonewerks is great!
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
How to Make Stonewerks' Spinach Artichoke Dip
- 1In 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.
- 2Add heavy whipping cream, Tabasco, salt, cayenne pepper, and black pepper and simmer for 5-7 minutes.
- 3Set 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.
- 4Fold in sour cream util well incorporatedand allow to simmer another 10 minutes.
- 5Pour 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 Stonewerks' Spinach Artichoke Dip
Course/Dish: Vegetable Appetizers
