|Spinach and Artichoke Dip
1 oz onion,medium dice
Half tsp garlic, chopped
.3 oz butter clarified
10 oz chopped frozen spinach,thawed
10 oz artichoke hearts,canned, chopped coarse
10 oz heavy cream sauce
Half tsp Worcestershire sauce
1.72 oz parmesan, grated
.1 oz salt and pepper to taste
Half oz tabasco sauce
2.5 pita breads (cut in quarters and toasted)
10 slices baguette (bread box) bread, sliced
Sauté the onion and garlic in the butter until tender without coloring.
Add the spinach and sauté until hot.
Add the artichokes hearts, cream sauce, Worcestershire sauce and 4 ounces of the parmesan. Mix well.
Season with salt and pepper and tabasco sauce.
Transfer the dip to a half-size hotel pan. Top with the remaining parmesan and bake at 350 until hot and browned on
top, approximately 20 minutes.
Yields 1.25 lbs
Prepared by Christopher DeJohn