Wednesday, May 15, 2013

Artichoke spinach dip from CPK (California Pizza Kitchen)

I would lie to you if I said that this recipe is healthy - it's not. And I would lie to you if I said that it's quick to make it - it's not, as it will take you good 20 to 30 minutes to make it. This is, however, one of the most tasty dips you will ever have.  I think everything is allowed in moderation so stop counting calories for a sec and enjoy it. This recipe makes a lot of dip which is great if you are having a party. If you are just making it for the heck of it, you may want to cut it in half. Also, the original recipe tastes really garlicy and here, even though I put more garlic than is asked for, it kind of got lost during the cooking process. What I did to compensate for the loss of garlic taste I added more freshly minced garlic together with the monterey jack. I then, heated up the whole dip. Did I mention that I loooovee garlic. Yeap, I even had garlic ice-cream once and .... liked it!


1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon 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-inch slices
1 cup finely shredded Monterey Jack cheese
Blue and white corn tortilla chips

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 (brown garlic=bad tasting garlic).

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.

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