Spinach and Artichoke Dip

This is my favorite dip...

 

 

2 bags   (1 lb. each) fresh spinach
1/8 lb.   butter, not margarine
1 tsp.     minced fresh garlic
2 tbsp.        minced onions
1/4 cup       flour
1 pint    heavy cream (whipping cream)
2 tsp.    fresh squeezed lemon juice
1/2 tsp.       Tabasco® sauce, or to taste
1/2 tsp.       salt
2/3 cup       fresh grated parmesan cheese
1/3 cup       sour cream
1/2 cup       grated Monterey Jack cheese
             artichoke hearts, coarsely diced

       Steam spinach; strain and squeeze

 through cheesecloth.  Must be very dry.

  Chop finely and set aside. 

 

In heavy saucepan, melt butter. 

 Add garlic and onions and sautè 3 - 5 minutes.

  Add flour to make a roux. 

Stir and cook about 1 minute. 

 Slowly add heavy cream,

stirring with a whisk to prevent lumping.

  Mixture will thicken a boiling
point.  When it thickens, add lemon jiuce,

 Tabasco, salt and parmesan cheese. 

 Remove from heat and let stand 5 minutes.

  Stir in sour cream.  Fold in dry,

 chopped spinach, coarse diced artichoke hearts

and 'Jack cheese.  Stir until cheese is melted. 

 Serve immediately, or portion

 and microwave to order.

  Serve with salsa,

 sour cream and tortilla chips for dipping.