Mmm... dip
Prep Time:
35 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 3/4 cup butter
  • 1/2 cup olive oil
  • 12 ounce finely chopped yellow onion
  • 1/4 cup chopped garlic in oil
  • 6 ounce flour
  • 1 quart chicken consomme
  • 1 1/2 quarts heavy cream
  • 1/4 cup fresh lemon juice
  • liquid smoke, to taste
  • 3 tablespoon chicken base
  • tabasco, to taste
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground white pepper
  • 8 ounce grated romano cheese
  • 1 1/2 cups sour cream
  • 3 1/2 pound drained artichoke hearts, diced
  • 3 pound frozen chopped spinach, thawed and squeezed dry
  • 2 pound poached chicken, diced
  • sour cream, shredded monterey jack and cheddar, for garnish
  • salsa and tortilla chips, for serving
Directions
  1. Step 1: In a pan, melt 3/4 cup butter. Stir in 1/2 cup olive oil, 12 ounces finely chopped yellow onion and 1/4 cup chopped garlic in oil. Cook for 3 minutes.
  2. Step 2: Sprinkle in 6 ounces flour, a little at a time, stirring constantly. Whisk in 1 quart chicken consomme, 1 1/2 quarts heavy cream, 1/4 cup fresh lemon juice, liquid smoke to taste, 3 tablespoons chicken base, Tabasco to taste, 1 tablespoon granulated sugar, 1 teaspoon ground white pepper, 8 ounces grated Romano cheese and 1 1/2 cups sour cream. Chill.
  3. Step 3: To the mix, add 3 1/2 pounds drained and diced artichoke hearts, 3 pounds frozen chopped spinach (thawed and squeezed dry) and 2 pounds diced poached chicken.
  4. Step 4: Spoon 10 ounces of mix into a crock. Top with 1 tablespoon each Monterey Jack and cheddar cheese. Repeat with the remaining mix, filling individual crocks and topping them with cheese.
  5. Step 5: Heat 2 1/2 minutes. To serve, put crock on a platter with chips, salsa and a dollop of sour cream on top of the dip.