Houston’s Spinach Dip

This is another one of those recipes I worked on for a long time and went down many wrong roads. But, I do think I have it pretty close to Houston’s Restaurant now and it is great appetizer to serve. I serve this with white tortilla chips, limes, sour cream and salsa. Yum! It makes 2 pans this size, I make one for us and one to take to party or gathering I have to bring something.

Houston’s Spinach and Artichoke Dip

2 – 10 oz frozen spinach chopped
1 tablespoon minced garlic
1/4 cup chopped onion fine
1/2 stick butter
1/4 cup of flour
2 cups heavy cream
1/2 cup good chicken stock
1/2 teaspoon crystal hot sauce
1 teaspoon salt
1 cup grated Pecorino Romano chesse
1/2 cup sour cream
1 ~ 12 oz bag frozen artichokes hearts washed drained and chopped
1/2 cup white cheddar cheese grated
1/2 cup mozzarella cheese grated ~ buffalo is best

Bake at 325

Drain spinach remove as much of the water as you can. Chop onion and in medium sauce pan cover over med heat until browned lightly add garlic then add flour and cook for at least 1 minute. Add chicken stock and cream stirring the entire time ! Cook until bowling and some what thick add the lemon, hot sauce and pecorino cheese stir on heat until the cheese melts. Add the spinach, artichokes, then sour cream. Put in a buttered baking dish top with the remaining cheese and bake until golden brown on top.

Serve dip with more sour cream on the side, lime and white tortilla chips yum!!! This is so good, it pretty close to theirs.YEA!! Success !!