California Pizza Kitchen's Spinach Dip
Source of Recipe
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List of Ingredients
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
or wedges of fresh-baked focaccia in place of the tortilla chips.
Recipe
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
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