Ingredients (Serves 10 - 12):
Butter -- 2 tbsp
Olive oil -- 2 tbsp
Onion -- 1 cup, diced into small pieces
Garlic -- 1 tbsp, minced
All purpose Flour -- ½ cup
Heavy Cream -- 1½ cup
Chicken stock -- 1 cup
Cajun Spice Blend -- 1 tsp
Sugar -- 2 tsp
Hot sauce -- 1 tsp
Lemon juice -- 1 tbsp
Sour cream -- 1 cup
Cream cheese -- 8 Oz., softened
Spinach -- 1½ lb, frozen
Artichoke Hearts -- ½ lb.
Parmesan cheese -- 1 cup,grated
Monterey Jack Cheese -- 1 cup, shredded
Paprika -- ½ tbsp
Thaw the spinach to room temperature and drain the the excess moisture. You will end up with 1 lb or more of the thawed/drained spinach.
In a large sauce pan, melt the butter with the olive oil. Add the onion and garlic and saute until they are translucent.Add the flour and mix well. Saute until the flour absorbs all the moisture and starts turning light yellow.
Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for 5 - 8 minutes.
Add the Cajun spice blend, sugar, hot sauce, lemon juice, ½ cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.
Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer for about 5 minutes.
Transfer to an oven proof dish and then sprinkle the shredded Monterey Jack cheese and then the remaining Parmesan cheese, and then sprinkle the paprika over the top.
Heat the dip in a 375º F oven for 30 – 35 minutes, or until cheese is melted and slightly browned on top.
Serve with chips of your choice.
Recipe Courtesy: CajunChef