...and in and out of the Crayola house...
Then the moment arrived to
musings of a wife, mom and girlfriend




If you can't tell by the title of this recipe gone hang-man, it is top secret and very scandalous how I got my hands on this little treasure. For those of you from Kansas City, this spinach dip is from a restaurant located on the Plaza, across the street from Fogo de Chao and next door to the Walking Company. Got the corner? Good. I am so certain this is the real deal recipe that I don't want to get in trouble for it; hence my encryption.
Ingredients
6 ounces of butter
2/3 cup olive oil
2 Cups onions
1 Tablespoon garlic
¼ cup flour
1 quart chicken broth
1 quart heavy cream
2 teaspoons salt
1 Tablespoon lemon juice
3 Tablespoon chicken base (in the soup aisle)
2 Cups parmesan
2 Cups sour cream
2 teaspoons Tabasco
3 pounds of spinach
1 can artichoke hearts
¼ pound jack cheese
Directions
1. sauté 6 oz. butter, 2/3 cups olive oil, 2 cups onions, 1 tablespoon garlic on medium-hi.
2. add ¼ cup flour and mix until there are no lumps
3. add cream, salt, lemon juice, chicken base, chicken broth and paremesan
4. after the above is well incorporated and parmesan is melted, turn the heat off
5. add sour cream, Tabasco, spinach and artichoke hearts
6. sprinkle jack cheese on each serving and bake in the oven at 400 degrees until bubbly
7. dip thickens upon standing
Enjoy this dip (note: those of you in my community group, yes...this is what I served on Monday!) If you are feeling selfish and not wanting to share the gloriousness, it freezes really well. Bon appetite and remember...mum's the word!
Yes, it is true...I finally own a Mac. I have only been wanting one for about 3 years! My old laptop has 3 year-old finger grime from David all over the mouse, about 7 missing keys when he went