Tastes like the popular California Pizza Kitchen appetizer"Ok, this is more time consuming than the mayo, parmesan, baked version---but really worth the extra effort. I made this yesterday for a birthday party and everyone loved it!!! Great with crackers and baked pita wedges as well. It was the hit of the party!" - sewfun2cook
Yield: 8 Ready in 45 minutes
50 people trying soon
|1/4 cupolive oil|
|2 tablespoonUnsalted butter|
|3/4 cupWhite or Yellow onion; diced|
|1 1/2 tablespoonGarlic; minced|
|1/2 cupAll purpose flour|
|1 1/2 cupChicken broth|
|1 1/2 cupHeavy whipping cream|
|3/4 cupParmesan cheese; grated|
|2 tablespoonChicken bouillon; crumbled|
|1 1/2 tablespoonLemon juice|
|3/4 cupSour cream|
|1 12-oz packageFrozen chopped spinach; defrosted, drained, moisture squeezed out|
|1 6-oz jarCanned artichoke bottoms; drained, cut into 1/8-inch dice|
|1 cupMonterey jack cheese; shredded|
|3/4 teaspoonTabasco sauce|
|Blue and white corn tortilla chips|
Spinach-Artichoke Dip Preparation
In large saucepan, warm olive oil ban butter together over medium heat. When butter has melted, add onion and cook, stirring occasionall, until softed, 3-4 minutes.
Stir in garlic and cook 3-4 minutes longer; do not brown onion or garlic (only sweat them).
Sprinkle in flour and continue cooking, stirring continuously, until mixture turns golden blond, 10-15 minutes.
Off heat, whisk in broth. Return to heat, stirring contantly. When mixture simmers, stir in cream and return to simmer.
Remove from heat, add Parmesan, bouillon cube, lemon juice and sugar. Stir until thoroughly blended.
Add sour cream, spinach, artichoke bottoms, jack cheese and hot sauce. Stir ingredients thoroughly until cheese has melted.
Put in warmed serving bowl and serve immediately with tortilla chips.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?