Houston's Style Spin Dip

Houston's Style Spin Dip

2 cloves garlic -- minced
2 tablespoons onion -- minced
1/4 cup light butter
1/4 cup all-purpose flour
2 cups half and half
1/4 cup chicken broth
2/3 cup Romano cheese -- freshly grated (Pecorino)
2 teaspoons lemon juice -- freshly squeezed
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup sour cream, light
2 boxes (10 oz) frozen spinach -- thawed and squeezed dry
1 jar (12oz) artichoke hearts -- drained and chopped
1/2 cup white cheddar cheese, shredded

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.

Stir in flour and cook for 1 minute

Slowly whisk in cream and broth and continue cooking until boiling.

Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.

Stir sour cream into pan, then fold in dry spinach and artichoke hearts

Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes
Sprinkle cheddar evenly over top(s).

At this point, the dip can be refrigerated until ready to serve, if desired.

Microwave dip on 50% power just until cheese has melted, or place in oven to warm and melt cheese.

Source: "Robbie's Recipes"Copyright: "2003-2005"