Hot Spinach & Artichoke Dip

Course: Appetizer, Dip

Cuisine: American

Keyword: Hot Spinach Dip, Spinach & Artichoke Dip

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 400kcal

Delicious Hot Spinach & Artichoke Dip made stovetop. No mayo dip. This is just as tasty as ordering it at a restaurant!!

2 tablespoon olive oil
2 tablespoon butter
¾ cup diced Vidalia onion
1 clove garlic minced
½ cup flour
1 ½ cups heavy cream
1 cup chicken stock
1 ½ cups sour cream
¾ cup Parmesan cheese shredded
8 ounces Monterey Jack pepper jack cheese, sliced or shredded
1 ½ TBS chicken bullion
2 teaspoon lemon juice
1 TBS sugar
5-6 shakes of Tabasco sauce
12 oz frozen chopped spinach thawed, and squeezed dry
6-10 oz ounce jar or can artichoke hearts drained and chopped (discard any tough outer leaves) more or less to taste.

Warm olive oil and butter in a large pot over medium heat.
Add in onions and saute for 3-4 minutes.
Add in garlic and saute for 1 minute longer, stirring frequently.
Sprinkle flour in and whisk vigorously for a couple of minutes to cook of the raw flour taste.
Slowly pour in chicken stock, whisking vigorously.
Once simmering add in cream while whisking,
Then quickly add in Parmesan cheese, Monterrey Jack cheese, lemon juice, chicken bouillon, sugar and Tabasco. Stir well. Remove from heat.
Stir in spinach and artichokes stirring until fully incorporated.
Taste and adjust.
Serve warm with tortilla chips, French bread slices, Pretzel Crisps, pita chips or whatever you prefer.

After draining your artichoke's, blot them dry and then chop up a bit. Remove any tough outer leaves.

Make sure you squeeze your spinach dry as well before adding it to the pot.

Taste and adjust, adding in more cheese, tabasco, chicken bouillon, sour cream etc. until its the flavor you love.

You can also place dip in a casserole dish, top with shredded cheese and bake till melted. For extra cheesiness if you like.