Foodie Friday – Spinach Artichoke Dip
There are only a couple restaurants that, any time we visit them, you can be pretty darn certain we’re going to order the Spinach Artichoke Dip. For me, it’s a dip that can be done very well or very badly, with very little inbetween.
One of the restaurants that does it really well is California Pizza Kitchen. There’s just something about that bubbly hot dip that is just irresistible.
But, sadly, we don’t live near a California Pizza Kitchen so we couldn’t easily get it when we wanted it. So, I did what anyone in my position would do; I went on the search of a copy-cat recipe. Now, this isn’t exactly the same as CPK, but it’s pretty darn close.
Don’t be scared of this recipe because it has a lot of ingredients, it’s very easy to make. Prepping for this recipe takes far more time than the actual cooking does. Once you have everything prepped and ready to go, this dip comes together very quickly.
I hope you’ll give it a try and let me know in the comments below if you think it’s close to CPK.
- 1/4 Cup olive oil
- 2 Tbsp unsalted butter
- 3/4 Cup diced white or yellow onion, cut into 1/8-inch dice
- 1 1/2 Tbsp garlic, minched
- 1/2 Cup all-purpose flour
- 1 1/2 Cup chicken stock
- 1 1/2 Cup heavy whipping cream
- 3/4 Cup freshly grated Parmesan cheese
- 2 Tbsp dehydrated chicken stock base or crumbled bouillon cubes
- 1 1/2 Tbsp freshly squeezed lemon juice
- 1 Tsp sugar
- 3/4 Cup sour cream
- 12 Ounces frozen chopped spinach, defrosted, drained, wrung out by hand
- 6 Ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
- 1 cup finely shredded Monterey Jack cheese
- 3/4 Tsp Tabasco sauce
- Preheat oven to 425 degrees.
- 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 translucent, 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 Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to an oven safe baking dish and bake at 425 degrees F for 30 minutes or until golden brown and bubbly.
- Serve with toasted ciabatta bread or homemade tortilla chips.
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