Thursday, December 1, 2011

Spinach Artichoke Dip

I found this recipe from the Food Network magazine.  It's supposedly the recipe for the spinach-artichoke dip Houston's restaurant.  I was introduced to Houston's restaurant when I was in junior high or high school.  The first time I went there was with my friend Amy and her parents.  When we went, we would split an order of chicken fingers and cobb salad.  Since those dishes were so good, I got one of those two things every time I went there.  I didn't find out until recently that Houston's is actually known for their ribs!  Mark and I went to Houston's about a year ago and I tried the ribs and they were delicious!  We also had this asian noodle appetizer thing that was seriously out of this world!  After trying these new things though, I still have fond memories of chicken fingers and cobb salad at Houston's. 

I tried making this spinach artichoke dip a few weekends ago when we had some friends over for football Sunday.  It was pretty easy to make and pretty good.  I served it with toasted sourdough bread pieces.  You could also serve it with tortilla chips.  The original recipe called for 20 ounces of spinach, but I think that was way too much, so next time, I would cut it down to 10 ounces.  I wouldn't say it was the best spinach artichoke dip I've ever had (I still have yet to have that experience) but I think I would make it again.

Spinach Artichoke Dip

1 (10 oz) box frozen spinach
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated parmesan cheese
1/4 cup sour cream
1/2 cup shredded shite sharp cheddar cheese
1/2 cup canned artichoke hearts, squeezed dry and roughly chopped

1. Cook spinach according to package directions.  Drain and rinse under cold water.  Squeeze out the excess moisture, then finely chop.
2. Melt the butter in a large saucepan over medium heat.  Add the onion, garlic, and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes.  Add the flour and cook, stirring, until lightly toasted, about 1 minute.  Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute.  Remove from the heat.  Stir in the lemon juice, Worcestershire sauce, parmesan, and sour cream.

3. Return pot to medium heat.  Add the spinach, cheddar, and artichokes and stir until the cheese melts and the dip is heated through.  Serve warm. 

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