CALIFORNIA PIZZA KITCHEN SPINACH AND ARTICHOKE DIP RECIPE - (3.8/5)
Provided by á-2144
Number Of Ingredients 16
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.
COPYCAT CALIFORNIA PIZZA KITCHEN'S SPINACH ARTICHOKE DIP
Provided by tonkcats
Time 45m
Yield 8
Number Of Ingredients 17
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
Nutrition Facts :
SPINACH ARTICHOKE DIP-CPK
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
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.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
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.
Nutrition Facts : Calories 3052 kcal, ServingSize 1 serving
BAKED SPINACH ARTICHOKE DIP
This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.
Provided by Kathy Berliner
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
- Bake for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
- Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
MICHAEL'S SPINACH ARTICHOKE DIP
This is our twist on the CPK recipe. It is a lot of work but well worth it. The original recipe called for 3/4 c Parmesan cheese, 12 ounces of the spinach, and 3/4 t tobasco. I increased the spinach and P.Cheese to make it thicker and more gooey. The tobasco because I couldn't taste it at 3/4...might need even more. I preferred it better the next day...cold, but that's my preference. The prep time was a bit long but then I was doing everything by hand. I forgot to measure how much it made but I think it was around five cups. Serve with blue and white corn tortilla chips.
Provided by marisk
Categories < 4 Hours
Time 1h20m
Yield 5 cups
Number Of Ingredients 16
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.
Nutrition Facts : Calories 730.1, Fat 61.4, SaturatedFat 32.2, Cholesterol 159.8, Sodium 888.3, Carbohydrate 27.4, Fiber 6.3, Sugar 5, Protein 22.9
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