Spinach Artichoke Dip!

A request was made to add a recipe or two, so I thought I would post one of my favorite and most requested dishes! Hope you enjoy!

READY IN: 30-60 minutes

SERVES/MAKES:  6

INGREDIENTS:

• 2 bags (1 pound size) fresh spinach • 1/8 pound butter • 1 teaspoon minced garlic

• 2 tablespoons minced onions • 1/4 cup all-purpose flour • 1 pint heavy cream

• 2 teaspoons fresh lemon juice • 1/2 teaspoon Tabasco sauce -- to taste • 1/2 teaspoon salt

• 2/3 cup fresh grated Parmesan cheese • 1/3 cup sour cream • 1/2 cup grated Monterey jack cheese

• artichoke hearts -- coarsely diced

DIRECTIONS:

~ 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 sauté about 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 at the boiling point. When it thickens, add lemon juice, 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. Sprinkle pepper jack on top and microwave to order. Serve with tortilla chips for dipping.