My BFF in Paris whips up a Texan favorite. OP Picks — May 24
Memorial Day weekend is here, and while this year will be spent with Johannes and Butler, I have fond memories of heading out to Long Island to spend a few days with friends in the sun. Typically my bestie Lucas Somoza always makes the trip from Paris bringing his unique blend of cheer and style to the mix. Together we do everything from sunning on the beach to flipping through the latest magazines dissecting looks. One constant is making sure we have the right nibbles with us, and Lucas knows I love a good spinach artichoke dip. Inspired by Johannes's newfound cooking talents, Lucas wanted to give one of our favorite recipes a go, so below, he shares how to merge southern flavor (he's from Texas after all!) with Parisian polish.
- 2 garlic cloves, minced
- 2 tbsp minced onions or 1 tbsp dried minced onion
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 2 cups heavy cream
- 1⁄4 cup chicken broth
- 2⁄3 cup grated Pecorino Romano cheese
- 2 tsp freshly squeezed lemon juice
- 1⁄2 tsp hot sauce
- 1⁄2 tsp salt
- 1⁄4 cup sour cream
- 20 oz frozen chopped spinach, thawed, then squeezed dry
- 12 oz artichoke hearts, drained, then coarsely chopped
- 1⁄2 cup shredded white cheddar cheese
Recipe (adapted from Houston's)
- In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden (about 3 - 5 minutes).
- Stir in flour and cook for 1 minute.
- Slowly whisk in cream and broth and continue cooking until boiling.
- Once boiling, stir in the Pecorino Romano cheese, lemon juice, hot sauce, and salt.
- Keep stirring until cheese has melted, then remove from heat and allow to cool for 5 minutes.
- Stir sour cream into the pan, then fold in dry spinach and artichoke hearts.
- Fold the mixture into a microwave-safe serving dish.
- Sprinkle cheddar cheese evenly over the top.
Wine Pairing: With this snack, serve something sparkling and crisp like Lamberti's Organic Prosecco.