Starters, Snacks, Light Meals

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.