Recipe information
Yield
Makes about 3 cups
Ingredients
2
tablespoons butter
2
tablespoons olive oil
1
3/4 cups chopped onion
6
large garlic cloves, minced
2
tablespoons all purpose flour
1
/2 cup chicken stock or canned low-salt chicken broth
1
/2 cup whipping cream
1
10-ounce package ready-to-use fresh spinach leaves
1
cup (packed) grated Parmesan cheese
1
/4 cup sour cream
1
/2 teaspoon cayenne pepper
Baguette slices, toasted
Need to make a substitution?
Preparation
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.