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1/4 cup olive oil
2 Tablespoons unsalted butter
3/4 cup white or yellow onion diced
1 1/2 Tablespoons minced garlic
1/2 cup flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup fresh Parmesan cheese
2 Tablespoons crumbled chicken boullion cubes
1 1/2 Tablespoons fresh squeezed lemon juice
1 tsp sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained,
wrung out by hand and coarsely chopped
6 oz artichoke bottoms drained and cut into ⅛" slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
blue and white corn tortilla chips

Warm the olive oil and butter in a large saucepan over medium heat.

Add the onion to saucepan once butter has melted and cook, stirring occasionally, until wilted, 3-4 minutes.

Stir in the garlic and cook 2-3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10-15 minutes.

Whisking continuously, slowly pour in the stock until it is smoothly incorporated.

When mixture begins to simmer, stir in the cream. Bring mixture back to a simmer.

Remove from heat and add the Parmesan cheese, chicken base or bouillon cubes, lemon juice and sugar. Stir until thoroughly blended.

Add the sour cream, spinach and artichoke bottoms, Monterey Jack cheese, Tabasco sauce and stir until the ingredients are thoroughly combined and the cheese has melted.

Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.