Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

California Pizza Kitchen - Spinach Artichoke Dip

A rich and creamy spinach artichoke dip from the California Pizza Kitchen cookbook, made with Parmesan, Monterey Jack, sour cream and a touch of Tabasco. It takes a little time to prepare, but it’s worth the effort and is always a crowd favorite. Serve warm with tortilla chips, pita chips or toasted baguette slices.

Spinach Artichoke Dip

Servings: 8–10
Prep Time: About 30 minutes
Cook Time: About 30 minutes

Ingredients:

  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • ¾ cup diced white or yellow onion
  • 1½ tablespoons minced garlic
  • ½ cup all-purpose flour
  • 1½ cups chicken stock (vegetable stock may be substituted)
  • 1½ cups heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 bouillon cubes, crumbled, optional
  • 1½ tablespoons lemon juice
  • 1 teaspoon granulated sugar
  • ¾ cup sour cream
  • 12 ounces frozen spinach, thawed, drained, squeezed thoroughly dry and coarsely chopped
  • 6 ounces artichoke bottoms, drained and sliced
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ teaspoon Tabasco sauce

Instructions:

  1. In a large saucepan, heat the olive oil and butter over medium heat.
  2. When the butter has melted, add the onion and cook, stirring occasionally, until softened, about 3–4 minutes.
  3. Add the garlic and cook for another 2–3 minutes, stirring frequently. Do not allow the onion or garlic to brown.
  4. Sprinkle the flour over the mixture and cook, stirring continuously, until it becomes a golden-blond color, about 10–15 minutes.
  5. Slowly add the chicken stock, whisking continuously until completely incorporated and smooth.
  6. When the mixture begins to simmer, stir in the heavy cream and return to a simmer.
  7. Remove from the heat. Add the Parmesan, bouillon cubes, if using, lemon juice and sugar. Stir until thoroughly combined.
  8. Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco. Stir until everything is thoroughly combined and the cheese has melted.
  9. Transfer to a warm serving bowl and serve immediately with tortilla chips, pita chips or toasted baguette slices.

Make-Ahead Option: The dip can be prepared a day ahead and refrigerated. When ready to serve, transfer it to an oven-safe baking dish and heat at 350°F for about 30 minutes, or until hot throughout.

Tip: Be especially thorough when squeezing the water from the thawed spinach. Excess moisture can make the finished dip thinner than intended.

Source: California Pizza Kitchen Cookbook