AmericanSauce / Dip
(Houston's) Spinach Dip
This creamy, cheesy spinach and artichoke dip is built for sharing. It starts with a rich base of sautéed aromatics, cream, and chicken stock, thickened with a roux, then finished with a generous mix of Pecorino Romano and cheddar. Serve it warm from the oven, bubbling and gooey, with plenty of tortilla chips for dipping.
Method
6 steps · 45 min total
- 01
Prep Spinach, Make Sauce
First, strain the spinach and squeeze it through a cheesecloth, removing as much liquid as possible. In a heavy saucepan over medium heat, sauté the garlic and onion in 6 tablespoons of butter until they turn golden, about 3 to 5 minutes. Stir in the 1/4 cup flour and cook for another 1 minute.
Slowly whisk in the 1 cup heavy cream and 1/4 cup chicken stock, continuing to cook until the mixture comes to a boil. Once boiling, stir in the 2 teaspoons lemon juice, 1/2 teaspoon hot sauce, 1/2 teaspoon salt, and 2/3 cup Pecorino Romano cheese; stir until the cheese has melted into the sauce.
