INGREDIENTS
6
jar Artichokes
1 clove
Garlic
1
Mushrooms appropriate
12 oz
Spinach, frozen dry
3/4 cup
Vidalia onion
1 tbsp
Chicken bouillon
1/2 cup
Chicken stock
1 tsp
Lemon juice
5
shakes Tabasco sauce
1/2 cup
Flour, gluten-free
1 tbsp
Sugar
1 tbsp
Olive oil
1
Tortilla chips
1 tbsp
Butter
1 cup
Heavy cream
8 oz
Monterey jack
3/4 cup
Parmesan cheese
1 cup
Sour cream