Ingredients
- 14 cup olive oil
- 2 tablespoons unsalted butter
- 34 cup onion
- diced
- 1 12 tablespoons garlic
- minced
- 12 cup flour
- 1 12 cups chicken stock
- 1 12 cups heavy cream
- 34 cup parmesan cheese
- grated
- 2 tablespoons chicken bouillon granules
- 1 12 tablespoons lemon juice
- 1 teaspoon sugar
- 34 cup sour cream
- 12 ounces frozen chopped spinach
- defrosted and drained
- 6 ounces canned artichoke bottoms in water
- drained and sliced
- 1 cup monterey jack cheese
- shredded
- 34 teaspoon Tabasco sauce
Instructions
- In large saucepan, heat butter and oil over medium heat.
- When butter is melted add onions and cook until wilted, 3 to 4 minutes.
- Add garlic, cook 3 minutes.
- Do not brown.
- Sprinkle in flour and stir continuously for 10-15 minutes until golden.
- Slowly wisk in stock and return to simmer.
- Add cream and return to simmer.
- Remove from heat and stir in parmesan, chicken base, lemon juice and sugar.
- Add sour cream, spinach, artichokes, monteray jack cheese and Tabasco.
- Serve with tortilla chips.
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