SPINACH and ARTICHOKE DIP
California Pizza Kitchen Copycat Recipe
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white onion, cut into 1/8 inch dice
2 tablespoon minced garlic
1/2 cup all purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
1 tablespoons chicken stock base
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
3/4 cup sour cream
16 ounces frozen chopped baby spinach, defrosted, drained, wrung out by hand
6 ounces canned artichoke bottoms, drained and cut into 1/ 8 inch pieces
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco Sauce
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.
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 white corn tortilla chips.