3 oz.Onion, medium diced
2 tsp. Garlic, chopped
1 oz. Clarified butter
1-1/2 lbs. Frozen chopped spinach, thawed
1 lb. Artichoke hearts, canned, chopped, coarse
1 qt. Cream sauce
2 tsp. Worcestershire sauce
Salt and pepper, to taste
Tabasco sauce, to taste
6 oz. Parmesan cheese, grated
2 tsp. Garlic, chopped
1 oz. Clarified butter
1-1/2 lbs. Frozen chopped spinach, thawed
1 lb. Artichoke hearts, canned, chopped, coarse
1 qt. Cream sauce
2 tsp. Worcestershire sauce
Salt and pepper, to taste
Tabasco sauce, to taste
6 oz. Parmesan cheese, grated
Preparation
Sauté the onion and garlic in the butter until tender, without coloring.
Add the spinach and sauté until hot.
Add the artichoke hearts, cream sauce, Worcestershire and 4 oz. of the Parmesan cheese. Mix well.
Season with salt, pepper and Tabasco.
Transfer the dip to a half hotel pan. Top with remaining 2 oz. of Parmesan cheese and bake at 350 degrees until hot and browned on top, approx. 20 minutes.
