Steam the spinach then drain and squeeze. Spinach must be very dry. Finely chop.
Dice tomato and dry with towel.
Melt butter in sauce pan.
Add garlic and onions and sauté for 4 min.
Add flour for roux
Stir for about 1 min.
Slowly add heavy cream.
Cook till mixture thickens.
Add salt, lemon juice, Tabasco sauce, horseradish, and Parmesan.
Remove hear for 5 min.
Add in sour cream, mix until blended.
Mix in spinach, artichoke hearts, tomato, and Monterey Jack until cheese is melted.
Serve hot with sour cream and tortilla chips.
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6|
|Calories from Fat: 482 (79%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||71 %|
|Saturated Fat 33.1g||165 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 172.7mg||53 %|
|Sodium 551.2mg||19 %|
|Potassium 1228.1mg||32 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 14.8g|
|Protein 16.7g||24 %|
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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: 611
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