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Spinach and Red Bell Pepper Dip


1/4  cup corn oil
2  Tbsp. butter
3/4 cup diced yellow onion
1/2 cup red bell pepper, finely chopped
1/2 tsp. garlic powder
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 Tbsp. crumbled bouillon cubes
1 1/2 Tbsp. freshly squeezed lemon juice
1 teaspoon sugar 
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, & chopped
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon hot sauce (such as Tabasco)


In a large saucepan, warm the corn oil and butter together over 
medium heat. When the butter has melted, add the onion and bell 
pepper, stirring occasionally, until wilted, (3 to 4 minutes).

Stir in the garlic and cook 2 to 3 minutes longer, stirring 
frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, 
until the mixture turns a golden-blond color, (10 to 15 minutes). 

Whisking continuously, slowly pour the stock in until it is smoothly 

When the mixture begins to simmer, stir in the cream. Return to the simmer. 

Remove from the heat, add the parmesan, chicken base or bouillon cubes, 
lemon juice, and sugar, and stir until thoroughly blended. 

Add the sour cream, spinach, Monterey Jack cheese and hot sauce, and stir 
until the ingredients are thoroughly combined and the cheese has melted. 

Transfer to a warmed serving bowl and serve immediately with toasted pita 
chips that have been cut into wedges.