Spinach and Artichoke Dip
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
Dash of nutmeg
• Melt butter in a large saucepan over medium heat.
• Stir in the spinach and artichoke hearts.
• Cook until tender, about 5 minutes.
• Mix cream cheese and sour cream into the spinach mixture.
• Stir in Parmesan cheese.
• Cook, stirring occasionally, until thickened, 10 to 15 minutes.
• Serve warm.
• Serve with pita chips.
Yield: 56 servings
Spinach and Artichoke Dip
2 cups chopped spinach
2 cups chopped artichokes
1/2 cup diced onion
1 tsp. minced garlic
1/2 cup chopped parsley
1/2 cup chopped green onion
2 tsp. lea and Perrins
1 oz. olive oil
2 cups chicken stock
2 cups heavy cream
1 cup shredded mozzarella
salt and pepper to taste
roux to thicken
Place olive oil in pan and heat. Sauté onion, green onion and garlic for approximately 3 minutes, then add all Other ingredients except roux and cheese. Simmer for 20 minutes. Thicken with roux until creamy. Fold in cheese at end.