Copycat California Pizza Kitchens Spinach Artichoke Dip Recipes

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SPINACH ARTICHOKE DIP-CPK



Spinach Artichoke Dip-Cpk image

This is from the California Pizza Kitchen cookbook. The photo is pre-baking. Everyone loves this dip! It's a bit time consuming, but worth it. Don't let the long list of ingredients intimidate you!

Provided by agoodcookie

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white onions or 3/4 cup yellow onion
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (vegetable works too!)
1 1/2 cups heavy cream
3/4 cup grated parmesan cheese
2 crumbled bouillon cubes (optional if you want to make a vegetarian version)
1 1/2 tablespoons 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 artichoke bottoms, drained and cut into slices
1 cup finely shredded monterey jack cheese
3/4 teaspoon Tabasco sauce

Steps:

  • In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook, stirring occasionally, until wilted, 3-4 minutes.
  • Stir in garlic and cook 2-3 minutes longer, stirring frequently and stopping before onion and garlic start to brown.
  • Sprinkle the flour over and continue cooking, stirring continuously, until the mixture turns a golden-blond color, about 10-15 minutes. Slowly add the stock, whisking continuously until it is smoothly incorporated.
  • When the mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar and stir until thoroughly blended.
  • Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
  • Transfer to a warm serving bowl and serve immediately, accompanied by tortilla chips, pita chips or toasted baguette slices.
  • I make mine the day before, refrigerate and then heat up in a 350°F oven for about 30 minutes or until heated through.

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



California Pizza Kitchen Spinach and Artichoke Dip Recipe - (3.8/5) image

Provided by á-2144

Number Of Ingredients 16

¼ cup olive oil
2 tbsp unsalted butter
¾ cup white or yellow onions, cut into 1/8-inch dice
1 ½ tbsp. minced garlic
½ cup all-purpose flour
1 ½ cups chicken stock
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
2 tbsp. crumbled chicken bouillon cubes
1 ½ tbsp lemon juice
1 tsp sugar
¼ cup sour cream
12 oz. frozen spinach (defrosted, drained, and chopped)
6 oz. canned artichoke bottoms (drained and cut into 1/8 inch slices)
1 cup finely shredded Monterey Jack cheese
¾ tsp Tabasco Sauce

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.

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