Update my dinner status, I'm making this tonight.
67 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 cup Olive oil
- 2 tablespoon Unsalted butter
- 3/4 cup White or Yellow onion diced
- 1 1/2 tablespoon Garlic minced
- 1/2 cup All purpose flour
- 1 1/2 cup Chicken broth
- 1 1/2 cup Heavy whipping cream
- 3/4 cup Parmesan grated
- 2 tablespoon Chicken bouillon crumbled
- 1 1/2 tablespoon Lemon juice
- 1 teaspoon Sugar
- 3/4 cup Sour cream
- 1 12-ounce package Frozen chopped spinach defrosted, drained, moisture squeezed out
- 1 6-ounce jar Canned artichoke bottoms drained, cut into 1/8-inch dice
- 1 cup Monterey jack cheese shredded
- 3/4 teaspoon Tabasco sauce
- Blue and white corn tortilla chips
Preparation
In large saucepan, warm olive oil ban butter together over medium heat. When butter has melted, add onion and cook, stirring occasionall, until softed, 3-4 minutes.
Stir in garlic and cook 3-4 minutes longer; do not brown onion or garlic (only sweat them).
Sprinkle in flour and continue cooking, stirring continuously, until mixture turns golden blond, 10-15 minutes.
Off heat, whisk in broth. Return to heat, stirring contantly. When mixture simmers, stir in cream and return to simmer.
Remove from heat, add Parmesan, bouillon cube, lemon juice and sugar. Stir until thoroughly blended.
Add sour cream, spinach, artichoke bottoms, jack cheese and hot sauce. Stir ingredients thoroughly until cheese has melted.
Put in warmed serving bowl and serve immediately with tortilla chips.
