View Full Version : ISO: Cream-based Hot Spinach/Artichoke Dip
12-08-2005, 03:11 PM
Instead of the usual hot dip that is cream cheese based and thick, I'm looking for a recipe for a dip that's consistency is more like a fondue or a lot looser than a typical dip. Almost like a queso dip. Had this at a local restaurant and it definitely had cream or half and half and was served with tortilla chips.
Does anyone have a recipe for this?
12-08-2005, 03:13 PM
No, but what if you just sub some half and half for the cream cheese in your usual recipe - just add enough to make it the consistency you want.
12-08-2005, 05:04 PM
When I was given this recipe I was told it is the one made at Houston's restaurant chain. I have not made it yet. It is creamier than regular spinach dip.
Makes about 4 cups
2 tablespoons olive oil
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/2 cup heavy or whipping cream
1/2 cup sour cream
1 1/2 teaspoons minced garlic
1 to 2 (6-ounce) jars marinated artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded Monterey Jack cheese
1/2 cup freshly shredded Parmesan cheese
Heat olive oil in saucepan; add onion and cook, stirring frequently, until onion is tender. Stir in flour, blending until smooth. Cook, stirring, 1 minute. Reduce heat to low. Blend in whipping cream and sour cream, stirring until smooth. Blend in remaining ingredients. Cook over low heat, stirring frequently, until cheese is melted.
Per (1-tablespoon) serving: 26 calories (74 percent from fat), 2 grams total fat (1 gram saturated), 5 milligrams cholesterol, 1 gram carbohydrates, 1 gram protein, 34 milligrams sodium, trace dietary fiber.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.