Spinach Dip, Chicago Style

Can I gripe for a minute?  Have you eaten at Hillstone/Houston’s lately?  Holy cow they are proud of their food or perhaps they are charging all of us to cover the cost of changing their name.  When they opened their first restaurant in NYC, David and I laughed at the “city upcharge” – a few dollars extra per item which we figured was because rent is higher in NYC.  Now all of their prices have exceeded the standard rate of inflation.  For example, the spinach dip is $13.  $13!  Cheddar’s offers theirs for $4.99.  One is Chicago style and the other is Santa Fe style – is the cost of living really so different for spinach dip?  The version below is Chicago style.  I read that the key ingredient is the parmigiano-reggiano cheese.  Try it for yourself at a fraction of the cost.

I will still meet you at Hillstone for their french fries.  This side is only $5 and they are worth every penny.

Ingredients:

Spinach Dip, Chicago Style

1.      12 oz. box frozen chopped spinach, thawed (I don’t know about your grocery store but mine sells 10 oz boxes so I adjusted the other ingredients down slightly)

2.      ½ C canned artichoke hearts (not marinated), chopped

3.      1 T chopped white onion

4.      ¼ C heavy cream

5.      ¼ C sour cream

6.      1 ¼ C shredded Monterey Jack cheese

7.      1/3 C grated parmigiano-reggiano cheese

8.      ¼ t garlic salt

9.      Tortilla chips (I served it with Mission tortilla strips)

Mix together ingredients #1-3 in a microwave-safe glass or ceramic bowl.  Cover the bowl with plastic wrap and then cut a small slit in the center of the wrap so that the steam can escape.  Microwave on high for 4 minutes.  Keep the spinach covered while you prepare the cream sauce.

Combine ingredients #4-8 in a medium saucepan over medium/low heat. Heat this mixture slowly for about 10 minutes or until the sauce reaches a simmer and thickens.  Do not let the mixture boil.

Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips.   Add side bowls of picante sauce and sour cream if you choose.