California Pizza Kitchen Spinach And Artichoke Dip Recipe 38

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COPYCAT CALIFORNIA PIZZA KITCHEN'S SPINACH ARTICHOKE DIP



Copycat California Pizza Kitchen's Spinach Artichoke Dip image

Provided by tonkcats

Time 45m

Yield 8

Number Of Ingredients 17

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
3/4 teaspoon Tabasco sauce
Blue and white corn tortilla chips

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 :

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.

CALIFORNIA PIZZA KITCHEN SPINACH ARTICHOKE DIP RECIPE



California Pizza Kitchen Spinach Artichoke Dip Recipe image

Provided by Aamoon Sahotrah

Categories     Dip

Time 30m

Number Of Ingredients 16

¼ cup Olive Oil.
¾ cup Onion (cut in cubes).
1½ tbsp Garlic (minced).
2 tbsp Unsalted Butter.
½ cup All-purpose Flour.
1½ cups Chicken stock.
1½ cups Heavy Cream.
2 tbsp Crumbled Chicken Bouillon (cubes).
1½ tbsp Lemon Juice.
¾ cup Parmesan Cheese (grated).
¼ cup Sour Cream.
12 oz Spinach (chopped).
6 oz Canned Artichoke Bottoms (sliced).
1 tsp Sugar.
1 cup Monterey Jack Cheese (finely shredded).
¾ tsp Tabasco Sauce.

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

ARTICHOKE & SPINACH DIP PIZZA



Artichoke & Spinach Dip Pizza image

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

1 prebaked 12-inch pizza crust
1 tablespoon olive oil
1 cup spinach dip
1 cup shredded part-skim mozzarella cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup chopped red onion

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.

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.

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