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California Pizza Kitchen's Spinach Artichoke Dip
Serving Size: 8

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup white or yellow onion in 1/8" dice
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferable homemade)
1 1/2 cups heavy cream
3/4 cup freshly-grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or
crumbled bouillon cubes
1 1/2 tablespoons freshly-squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach -- defrosted, drained,
wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms -- drained, and
cut into 1/8" slices
1 cup finely-shredded Monterey Jack cheese
3/4 teaspoon Tobasco sauce
Blue and white corn tortilla chips, for

In a large saucepan, warm the olive oil and butter together over medium
heat. When the butter has melted, add the onion and cook, 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. Then, whisking
continuously, slowly pour in the stock until it is smoothly incorporated.
When the mixture begins to simmer, stir in the cream. Let it 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, artichoke bottoms, Monterey Jack cheese and
Tobasco sauce, and stir until the ingredients are thoroughly combined and
the cheese has melted. Transfer to a warmed serving bowl and serve
immediately, accompanied by blue and white corn tortilla chips.

This recipe yields 8 to 10 servings.

Comments: A vast majority of CPK employees list this dip as their own and
their customers' favorite appetizer. If you like, try serving it with
wedges of fresh-baked focaccia in place of the tortilla chips.

© 2008
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