Creamed Spinach & Artichokes


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

  • Directions

    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.