Creamed Spinach & Artichokes


1/8 Lb Butter
2 Tbsp Olive Oil
1 Tbsp Garlic, minced
¾ cup Onion, small dice
1/3 cup Flour
3 cups Cream
1 ea Bouillon cube, chicken
1 tsp Tabasco
1 Tbsp Lemon juice
½ cup Sour Cream
1/3 cup Parmesan, grated
2 ½ cup Frozen Spinach, thawed, squeezed of most all liquid
½ cup Artichoke hearts, canned, quartered to top
Monterrey Jack Cheese, grated
season Salt and pepper


Melt butter in olive oil over medium heat. Add onions and garlic. Cook until onions are completely done and clear, no brown color. Add flour to make roux. Cook out flour for about 2 mins. Add cream and bouillon cube. Let sauce becomes very thick; process will be shorter if you heat cream before adding to flour. When thick and ready to remove from heat, add tabasco and lemon juice. Remove from heat and allow to cool. Add parmesan and sour cream. Mix this cream sauce with spinach very well with rubber spatula to press out all the hidden pockets of green spinach. Finally, season with salt and pepper. Now gently fold in artichokes, you can add more if desired. Place into containers and top with jack cheese. Microwave to order when ready. If you keep this dip hot for long periods of time or warm it on the stove it will be fine, but your spinach turns brown. Serve as a side dish or as the classic dip with tortilla chips, salsa and sour cream.