Spinach Artichoke DipFrom THE INN AT EVINS MILL
Cooking Time:10 to 15 minutes
Yield:10 to 15
- 1/2 cup butter (1 stick)
- ½ onion, medium diced
- 2 T chopped garlic
- ¾ cup all purpose flour
- 3 ½ cups chicken stock
- 1 lemon, juiced
- ¼ cup white wine
- 1 ½ cup artichoke hearts quartered
- 1/3 cup sun dried tomatoes, julienned
- ½ cup sour cream
- 1 cup shredded Parmesan cheese
- 8 oz frozen spinach, thawed, squeeze dry
In medium saucepan, saute onion and garlic with butter on medium low heat until onion begins to soften.
Add flour to form roux and mix well.
Add chicken stock, white wine, and lemon juice and whisk vigorously making sure there are no lumps of roux.
Cook on medium low heat until mixture is bubbly and rather thick; about 10-15 minutes.
Add remaining ingredients and reduce heat to very low and cook until cheese is melted and sun dried tomatoes have rehydrated; about 10-15 minutes. Enjoy!
Serve with pita or tortilla chips.
Serves 10-15 as appetizer.
May be made in advance and reheated in oven on low heat