Monday, June 6, 2011

Spinach Artichoke Dip

3 tablespoons butter
1 shallot, finely chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
1 cup shredded 4 cheese blend
Tortilla chips and cut vegetables, for serving


Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.

Add the flour and cook while stirring until it becomes a light blonde color.

Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.

Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips

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