California Pizza Kitchen Spinach And Artichoke Dip Recipe 385 Food

COPYCAT CALIFORNIA PIZZA KITCHEN'S SPINACH ARTICHOKE DIP

Steps:

• 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 Tabasco 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. cook's notes 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. Recipe Source: California Pizza Kitchen - Pasta, Salads, Soups and Sides by Larry Flax and Rick Rosenfield

CALIFORNIA PIZZA KITCHEN SPINACH AND ARTICHOKE DIP RECIPE - (3.8/5)

Steps:

• 1. Warm the olive oil and butter together in a large saucepan over medium heat. Once butter melts, add onions and cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic and cook for 2 to 3 more minutes, stirring frequently. (Stop before the onion and garlic brown.) 2. Sprinkle flour on top and keep cooking, stirring constantly, until the mixture is a light gold color. (it will take 10 to 15 minutes) 3. While whisking, slowly pour in the chicken stock until it's smoothly mixed in. 4. When the mixture starts to simmer, add in the cream and stir until it starts to simmer again. 5. Remove from heat, add Parmesan, bouillon cubes, lemon juice, and sugar, and stir until blended. 6. Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese, and Tabasco sauce, and stir until everything is thoroughly combined and cheese has melted. Pour into a bowl and serve with tortilla chips. Serves 8 to 10.

CALIFORNIA PIZZA KITCHEN SPINACH ARTICHOKE DIP RECIPE

Steps:

• First, take a large saucepan and heat the Olive Oil and Butter together over medium heat. Once the butter is melted, add Onion and cook for 3 to 4 minutes while stirring occasionally. Then add garlic and cook for 2 to 3 more minutes with frequent stirring and stop before Onion and Garlic start turning brown.
• Then sprinkle Flour on it, continue cooking for 10 - 15 minutes, and constantly stir until the mixture turns slightly golden.
• Now slowly pour the Chicken stock in it and whisk until it smoothly mixes in it.
• Add the cream in it upon simmering the mixture and stir constantly.
• Then remove from heat and add Lemon Juice, Parmesan, Bouillon cubes, Sugar and stir until the whole mixture is blended.
• Then add Spinach, Monterey Jack Cheese, Sour Cream, Artichoke bottoms, and Tabasco sauce and stir to mix well everything and until the cheese melts completely.
• The recipe is ready to be poured into a bowl and served with tortilla chips.

SPINACH AND ARTICHOKE DIP

Steps:

• Plunge the baby spinach leaves into boiling water and leave for a couple of minutes until they have wilted.
• Drain the spinach thoroughly, and pat dry with a paper kitchen towel to remove all the moisture.
• Melt the butter in a non-stick pan and sauté the onion, garlic and chives until the onion and garlic are soft and the chives have just wilted.
• Transfer the onion, garlic and chives to a blender or food processor.
• Add the spinach, eggs, marinated artichokes, lemon juice, salt and pepper to taste, and two tablespoons of plain yoghurt.
• Process until smooth.
• Pour the dip into a serving dish and refrigerate until ready to use.
• Serve with vegetable sticks, crackers, rye bread fingers or pita bread.