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Spicy Spinach and Artichoke Dip | Print |
(1 vote, average 5.00 out of 5)

 

spinach_dip_tomatillo2

 

Serves 8

  • 1 Tablespoon Butter
  • 2 Tablespoons Olive Oil
  • 1 3/4 cups chopped onion
  • 2 large garlic cloves, minced
  • 2 Tablespoons All Purpose Flour
  • 1/2 cup Chicken Broth
  • 1 package (5-oz.) ready-to-use fresh spinach, leaves and stems removed, chopped
  • 1 cup canned artichoke hearts, drained & chopped coarsely
  • 1 cup shredded Mozzarella Cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-4 tsp Frontera Chipotle or Jalapeno Hot Sauce, to taste
  • Frontera Tortilla Chips for dipping

1. Melt butter with oil in a large pot over medium heat. Add onion and garlic; sauté until golden, about 5 minutes. Add flour and stir 2 minutes.  Gradually whisk in broth; bring to a boil, whisking constantly. Cook, stirring frequently, until mixture thickens, about 2 minutes. Turn off heat.

2. Immediately stir in remaining ingredients. Turn burner to low and heat mixture through. Servewarm with tortilla chips.

 

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