Time: 10 Min
Portion: 9 servings
1/4 C. olive oil- 2 T unsalted butter -3/4 C white or yellow onions, cut into 1/8 inch dices
1 1/2 T. minced garlic – 1/2 C. all purpose flour- 1 1/2 C. chicken stock
1 1/2 cups heavy cream – 3/4 C grated parmesan cheese 2 T. crumbled chicken bouillon cubes. 1 1/2 T lemon juice. 1 t. sugar 3/4 C sour cream 12 oz. frozen spinach (defrosted, drained, anc chopped)
6 oz. canned artichoke bottoms (drained and cut into 1/8 inch slices)
1 C. finely shredded monterery jack cheese 3/4 t. tabasco sauce
warm olive oil & butter together in large saucepan over med. heat. oncebutter melts, add onions and cook, stirring occasionally, for 3 to 4 minutes. stir in garlic and cook for 2 to 3 minutes. stirring frequently. (stop before the onion and garlic brown.)
sprinkle flour on top and keep cooking, stirring constantly, until the mixture is a light gold color. (it will take 10o-15 min.) While whisking, slowly pour in the chicken stock until it's smoothly mixed in. When the mixture starts to simmer, add in the cream and stir until it starts to simmer again. Remove from heat, add parmesan, bouillon cubes, lemon juice, and sugar, and stir until blended.
add sour cream, spinach, artichoke bottoms, monterey jack cheese, and tabasco sauce, and stir until everything is thoroughly combined and cheeese has melted. pour into a bowl and seve w/ totilla chips.