Houston'S Spinach Dip #2

• 2 bags (1 lb. each) fresh spinach
• 1/8 lb. butter not margarine
• 1 tsp. minced fresh garlic
• 2 tbls. minced onions
• 1/4 cup flour
• 1 pint heavy cream (whipping cream)
• 2 teas. fresh squeezed lemon juice
• 1/2 tsp. Tabasco sauce (to taste)
• 1/2 tsp. salt
• 2/3 cup fresh grated Parmesan cheese
• 1/3 cup sour cream
• 1/2 cup grated Monterey Jack cheese
• artichoke hearts, coarsely diced

1. Steam spinach strain and squeeze through cheesecloth. Must be
2. very dry. Chop finely and set aside. In heavy saucepan, melt butter.
3. Add garlic and onions and saute about 35 minutes. Add flour to
4. make a roux. Stir and cook about 1 minute. Slowly add heavy
5. cream, stirring with a whisk to prevent lumping. Mixture will thicken
6. at the boiling point. When it thickens, add lemon jiuce, Tabasco,
7. salt and Parmesan cheese. Remove from heat and let stand 5
8. minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse
9. diced artichoke hearts and Jack cheese. Stir until cheese is melted.
10. Serve immediately, or portion and microwave to order. Serve with
11. salsa, sour cream and tortilla chips for dipping.

fresh spinach, butter u, fresh garlic, onions, flour, heavy cream, fresh squeezed lemon juice, tabasco sauce, salt, fresh grated parmesan cheese, sour cream, grated monterey, artichoke hearts

Taken from www.epicurious.com/recipes/member/views/houstons-spinach-dip-2-50132293 (may not work)