Preparation time: About 15 minutes
Cooking time: About 20 minutes
Yield: 12 servings, or about 3 cups
2 boxes (10 ounces each) frozen spinach, thawed
1/4 medium yellow onion
2 cloves garlic
2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk or half-and-half
3 tablespoons canned chicken broth
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/2 cup grated Romano cheese
1/3 cup lowfat sour cream
2/3 cup shredded Monterey Jack cheese
1 large ripe plum tomato
1 can (12 ounces) artichoke hearts (not the marinated kind)
-
Preheat the oven to 350 degrees F.
-
Put the thawed spinach in a colander and cover with paper towels.
-
Squeeze to remove as much moisture as possible. Set aside.
-
Mince the onion quarter.
-
Peel and mince the garlic cloves.
-
In a medium saucepan, melt the butter over medium-high heat.
-
Sauté the onion and garlic until the onion is soft and translucent but not brown, about 5 minutes.
-
Add the flour and cook, stirring, for 2 minutes.
-
Slowly whisk in the milk or half-and-half and the chicken broth.
-
Bring to a boil and then remove from the heat.
-
Immediately add the lemon juice, Tabasco sauce, salt, and Romano cheese.
-
Stir to combine and then set aside.
-
Core, seed, and chop the tomato.
-
Drain and coarsely chop the artichoke hearts.
-
Combine the sour cream, Monterey Jack cheese, tomatoes, artichokes, and spinach.
-
Fold into the warm cream mixture.
-
Pour the dip into an ovenproof casserole dish.
-
Bake in the oven for 10 minutes, or until warmed through but not browned.
-
Serve immediately.