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 :
ARTICHOKE & SPINACH DIP PIZZA
When I'm making this pizza and I have garlic oil in my pantry, I swap it for regular oil. It adds a little something without overpowering the toppings. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 pieces.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place crust on an ungreased pizza pan; brush with oil. Spread spinach dip over top. Sprinkle with cheese, artichokes, tomatoes and onion. , Bake until cheese is melted and edges are lightly browned, 8-10 minutes. Cut into 24 pieces.
Nutrition Facts : Calories 127 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 213mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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