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.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 8|
|Calories from Fat: 417 (80%)|
|Amt Per Serving||% DV|
|Total Fat 46.3g||62 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 136.4mg||42 %|
|Sodium 498.8mg||17 %|
|Potassium 370.2mg||10 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.5g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 522
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