Spinach Artichoke Dip

  • 1/2 cup butter (1 stick)
  • ½ onion, medium diced
  • 2T chopped garlic
  • ¾ cup all purpose flour
  • 3 ½ cups chicken stock
  • 1 lemon, juiced
  • ¼ cup white wine
  • 1 ½ cup artichoke hearts quartered
  • 1/3 cup sun dried tomatoes, julienned
  • ½ cup sour cream
  • 1 cup shredded Parmesan cheese
  • 8 oz frozen spinach, thawed, squeeze dry
  • In medium saucepan, saute onion and garlic with butter on medium low heat until onion begins to soften.
  • Add flour to form roux and mix well.
  • Add chicken stock, white wine, and lemon juice and whisk vigorously making sure there are no lumps of roux.
  • Cook on medium low heat until mixture is bubbly and rather thick; about 10-15 minutes.
  • Add remaining ingredients and reduce heat to very low and cook until cheese is melted and sun dried tomatoes have rehydrated; about 10-15 minutes. Enjoy!
  • Serve with pita or tortilla chips.
  • Serves 10-15 as appetizer.
  • May be made in advance and reheated in oven on low heat
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