>> Sunday, January 13, 2013
Adapted from Get Off Your butt and ...Bake!
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
Sea Salt & Pepper to your taste
1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can diced tomatoes with green chilies (recommended: Rotel)
1 cup shredded 4 cheese blend (Mexican variety is good)
1/4 to 1/2 cup of grated or shaved Parmesan cheese
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, Parmesan and half of the 4 cheese blend and stir just until the cheese is melted.
Put the dip in an oven safe serving dish and sprinkle the remaining cheese on the top. (I added a bit more)
Preheat the oven to 350 degrees.
Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!
Serve with warm tortilla chips or pita chips. Enjoy!