Spinach Artichoke Dip

Ingredients

• 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

Preparation

• 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!

Comments

• 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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