Appetizers
&
Etiquette


    Hot Spinach & Artichoke Dip
    Tastes just like the dip at Houston's in
    Midtown New York City!

    Ingredients

    12 oz. jar artichoke hearts, drained and chopped
    2 (10 oz.) boxes chopped frozen spinach - thawed
    1/2 cup shredded white cheddar cheese
    1/4 cup butter
    1 Tbsp. minced garlic
    2 Tbsp. minced onion
    1/4 cup flour
    1 pint heavy cream
    1/4 cup chicken brooth
    2 tsp. fresh lemon juice
    1/2 tsp. hot sauce
    1/2 tsp. salt
    2/3 cup grated fresh Pecorino Romano cheese
    1/2 cup sour cream

    Directions

    Remove as much liquid a s possible; set aside.  In
    heavy saucepan over meddium heat, saute garlic
    and onions in butter until golden.  Stir in flour and
    cook for 1 minute.  Slowly whisk in cream and
    chicken brooth  and cook until boiling.  Once
    boiling, stir in lemon juice, hot sauce, salt, and
    Romano cheese; stir until cheese has melted.  
    Remove from heat and allow to cool for 5
    minutes.  Stir in sour cream, then fold in dry
    spinach and artichoke hearts.  Sprinkle cheddar
    evenly over top.  Microwave to melt cheese and
    serve.
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