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
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1 tspbutter
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1small onion finely chopped
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2cloves garlic, finely chopped
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2 cheavy whipping cream
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2 Tbsptabasco
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1/2 tspkosher salt
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1/2 tspcayenne pepper
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1/2 tspground black pepper
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1 1/4 lbfrozen spinach, thawed, coarsely chopped and drained well
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1 1/2 can(s)(14 oz) artichoke hearts, dained and roughly chopped
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1 1/4 cparmesan cheese
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2 1/2 csour cream
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1 1/2 cmonterrey jack cheese, shredded
How to Make Stonewerks' Spinach Artichoke Dip
- 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.
- Add heavy whipping cream, Tabasco, salt, cayenne pepper, and black pepper and simmer for 5-7 minutes.
- 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.
- Fold in sour cream util well incorporatedand allow to simmer another 10 minutes.
- 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 Stonewerks' Spinach Artichoke Dip
Course/Dish: Vegetable Appetizers
