River City Sheep Dip

You gotta love the name!  The recipe from Georgann Jouflas, was the best selling item at the former River City Cafe. The recipe is the product of her mother’s idea, the chef’s final combination of ingredients, and Georgann’s title. The name was a joke reflecting her father’s 50 years as a sheep rancher. Try it, it’s great and you can freeze some of it for later.

Ingredients:

• 8 oz water packed artichoke hearts
• 6 oz asiago or parmesan cheese
• 3 oz fresh spinach, washed and patted dry (no stems)
• 1 pt half and half
• 20 oz sour cream
• 24 oz cream cheese (the block kind-not whipped)
• 8 oz whipping cream
• pita chips

Directions:

1. Blend together all ingredients, except pita chips, in food processor or blender until smooth (you will still have chunks of artichoke).
2. Place in heatproof dish.
3. Heat 350° until hot – about 20 minutes.
4. Serve warm in chaffing dish with pita chips.

Serves: 3 quarts of dip

Source: West of the Rockies, Recipes From Campfire to Candlelight – Junior Service League of Grand Junction, Colorado

Notes:  The dip was a little soupie. Could be because we used the whipped cream cheese spread stuff.  If you are going to use that, suggest 1 c half and half, 10 oz sour cream, 12 oz cream cheese,1/2 c whipping cream.