Stonewerks' Spinach Artichoke Dip

Stonewerks' Spinach Artichoke Dip

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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!

Rating:

★★★★★ 2 votes

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

How to Make Stonewerks' Spinach Artichoke Dip

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.

Printable Recipe Card

About Stonewerks' Spinach Artichoke Dip

Course/Dish: Vegetable Appetizers



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