Description:

Hot, cheesey and delicious served with freshly fried tortilla chips

Source:

Chef Chiqui Collier

Serves/Makes:6-8

Ingredients

• 2 lbs (.9 kg). fresh spinach leaves, washed, de-stemmed, and coarsely chopped
• 1/2 onion, chopped fine
• 1 bunch green onions {shallots}, sliced thin
• 1 stick butter
• 1 16 oz (448 grm). cream cheese
• 1 tbsp (15 ml). worcesteshire sauce
• granulated garlic to taste
• 2 cans artichoke hearts, coarsely chopped
• dash of Tabasco
• 1 8 oz (224 grm). carton sour cream
• 8 oz (224 grm). shredded mozarella cheese (plus a little parmesan, if desired)

Preparation

• Place washed spinach in a pot with a tight fitting lid. Steam over low heat about 8 minutes.
• Melt butter in a heavy iron skillet or non-stick skillet.
• Add spinach, green onions and regular onion.
• Saute until onions are soft, about 5 minutes.
• Stir in cream cheese, worcesteshire, granulated garlic, and Tabasco. Stir until cream cheese melts.
• Fold in artichoke hearts, sour cream and 2/3 mozarella cheese. Allow all of the cheeses to melt. Taste to correct seasoning.{ You may want to increase Tabasco, etc.}
• If mixture seems too thick to your taste, stir in a little milk until you reach the consistency you desire.
• Pour this into an ovenproof serving dish. Top with remaining shredded mozarella cheese.
• This can refrigerated at this point if desired.
• When ready to serve, place dish in a preheated 350 degree (175 C.) oven and bake for about 25 minutes, until hot and bubbly.
• This is best served with tortillas that have been cut into 8 wedges and deep fried. Drain on paper towels and sprinkle lightly with salt.

Comments

A good salsa and some additional sour cream are usually served along with the hot chips. Enjoy!