This is the super secret recipes version for Houston popular dip.
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Houston's® Chicago-Style Spinach Dip
One 12-ounce box frozen chopped spinach, thawed
1/2 cup chopped canned artichoke hearts (not marinated)
1 tablespoon chopped white onion
1/4 cup heavy cream
1/4 cup sour cream
1 1/4 cups shredded Monterey jack cheese
1/3 cup grated Parmegiano Reggiano cheese
1/4 teaspoon garlic salt
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On the side
Corn tortilla chips
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Mix spinach with chopped artichoke hearts, and onion in a microwave-safe bowl. Cover bowl with plastic wrap, cutting a small slit in the center to allow steamto escape.Microwave on high for 4 minutes. Keep spinach covered and set aside.
Mix spinach with chopped artichoke hearts, and onion in a microwave-safe bowl. Cover bowl with plastic wrap, cutting a small slit in the center to allow steamto escape.Microwave on high for 4 minutes. Keep spinach covered and set aside.
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Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium heat. Slowly warm the mixture for about 10 minutes or until the sauce reaches a simmer and thickens. DO NOT let the mixture boil.
Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium heat. Slowly warm the mixture for about 10 minutes or until the sauce reaches a simmer and thickens. DO NOT let the mixture boil.
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Add the spinach mixture to the sour cream cheese sauce and heat over medium for about 10 more minutes.
Pour into bowl and serve with tortilla chips.
Add the spinach mixture to the sour cream cheese sauce and heat over medium for about 10 more minutes.
Pour into bowl and serve with tortilla chips.
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