Spinach, Artichoke, and Shrimp Dip from Mike Anderson's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Spinach, Artichoke, and Shrimp Dip from Mike Anderson's

Friday, February 24, 2006

INGREDIENTS

3 ½  tsp Fresh Minced Garlic
1 cup Half and Half  
1 ¼  cup Olive Oil   
1 cup Chopped Artichoke Hearts 
6 slices Jalapeño Slices (Chopped), pickled
1 1/2  tbsp Jalapeño Juice  
1 lb Velveeta Cheese (cubes) 
1 and 1/2 tsp Black Pepper  
2 ¾  tbsp Light Roux  
¼ lb Spinach, frozen/chopped 
½  lb Boiled Shrimp  
3 ½  cups  Yellow Onions (Chopped) 

PROCEDURE

  • Sauté garlic in oil until golden brown.
  • Add onions. Cover and simmer 15 to 20 minutes over low heat.
  • Add artichoke hearts, jalapenos, jalapeno juice and black pepper.
  • After the artichoke hearts start to break apart, add light roux. Stir well.
  • Add spinach.
  • Gradually stir in half-and-half. Slowly heat.
  • Add Velveeta cheese and stir until melted.
  • Add chopped shrimp and stir.
  • Serve with chips or toast points.

Serves 6 to 8

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