3 ounces onion, medium dice
2 teaspoons garlic, chopped
1 ounce clarified butter
1 1/2 pounds frozen chopped spinach, thawed
1 pound canned artichoke hearts, chopped coarse
1 quart cream sauce
2 teaspoons worcestershire sauce
6 ounces parmesan cheese, grated
salt and pepper, to taste
tabasco sauce, to taste
Servings: 35
1. Sauté the onion and garlic in the butter until tender without coloring.
2. Add the spinach and sauté until hot.
3. Add the artichoke hearts, cream sauce, Worcestershire sauce and 4 ounces (120 grams) of the Parmesan. Mix well.
4. Season with salt, pepper and Tabasco sauce.
5. Transfer the dip to a half hotel pan. Top with the remaining 2 ounces (60 grams) of Parmesan and bake at 350ºF (180ºC) until hot and browned on top, approximately 20 minutes.
Yield: 4 pounds 6 ounces (2 kg)
2 teaspoons garlic, chopped
1 ounce clarified butter
1 1/2 pounds frozen chopped spinach, thawed
1 pound canned artichoke hearts, chopped coarse
1 quart cream sauce
2 teaspoons worcestershire sauce
6 ounces parmesan cheese, grated
salt and pepper, to taste
tabasco sauce, to taste
Servings: 35
1. Sauté the onion and garlic in the butter until tender without coloring.
2. Add the spinach and sauté until hot.
3. Add the artichoke hearts, cream sauce, Worcestershire sauce and 4 ounces (120 grams) of the Parmesan. Mix well.
4. Season with salt, pepper and Tabasco sauce.
5. Transfer the dip to a half hotel pan. Top with the remaining 2 ounces (60 grams) of Parmesan and bake at 350ºF (180ºC) until hot and browned on top, approximately 20 minutes.
Yield: 4 pounds 6 ounces (2 kg)
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