In a large saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 min.
Stir in flour and cook for 1 minute
Slowly whisk in cream and continue cooking until boiling.
Once boiling, stir in Romano, half of the pepper jack cheese, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream, artichoke juice, and salt, into pan, then fold in dry spinach, artichoke hearts,
Fold the mixture into a oven-safe serving dish (like a casserole dish, or glass pan)
Sprinkle rest of pepper jack cheese evenly over top(s).
At this point, the dip can be refrigerated until ready to serve, if desired.
Place in oven to warm and melt cheese right before serving.
Dip is best if served at a hot temperature. Adjust spice to your taste. For additional heat, add a tiny bit of cayenne (a little goes a long way), crushed red pepper flakes, or additional hot sauce.
I often simply add the whole block of pepper cheese into the recipe instead of putting half on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 178 (67%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 39.8mg||12 %|
|Sodium 392.7mg||14 %|
|Potassium 419.6mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 7.9g|
|Protein 11g||16 %|
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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: 265
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