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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Houston's Restaurant Spinach and Artichoke Dip Recipe

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This recipe for Houston's Restaurant Spinach and Artichoke Dip, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gabriella Bachara - Anita's Niece & Bridesmaid


2 10 oz boxes of frozen spinach, thawed
1 Tbsp minced garlic
2 Tbsp minced onion
4 Tbsp butter (is stick of butter)
cup all purpose flour
2 cups of heavy cream
cup chicken broth
2 tsp lemon juice
tsp Tabasco sauce
tsp salt
⅔ cup Pecorino Romano cheese
cup sour cream
1 12 oz jar of artichoke hearts, drained and coarsely chopped
cup shredded white Cheddar cheese

1. Drain the spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince and set
2. In a heavy saucepan over medium heat, cook the garlic and onion in the butter, stirring for 3 minutes,
until golden.
3. Stir in the flour and cook, stirring, for 1 minute.
4. Slowly stir in the cream and broth and cook until boiling.
5. Once boiling, stir in the lemon juice, Tabasco sauce, salt and Pecorino Romano cheese; stir until the cheese
has melted.
6. Remove from the heat and let cool for 5 minutes.
7. Stir in the sour cream, than fold in the spinach and artichoke hearts.
8. Sprinkle the Cheedar cheese.
9. Microwave to melt the Cheddar cheese and serve with Tortilla chips.




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