Hickory Smoked Chicken & Spinach Dip
Source of Recipe
Hard Rock Cafe
Recipe Introduction
Yield: 4 quarts.
List of Ingredients
6 ounces (3/4 cup) butter
1/2 cup olive oil
12 ounces (3/4 pound) finely chopped yellow onion
2.5 ounces (1/4 cup, plus 1 tablespoon) chopped garlic in oil
6 ounces flour
1 quart chicken consommé
1 1/2 quarts heavy cream
1/4 cup fresh lemon juice
1 1/2 tablespoons plus 1 teaspoon liquid smoke
3 tablespoons chicken base (see note)
1 tablespoon plus 1 teaspoon Tabasco
1 tablespoon granulated sugar
1 teaspoon ground white pepper
8 ounces grated Romano cheese
1 1/2 cups sour cream
3.5 pounds drained diced artichoke hearts
3 pounds frozen chopped spinach, thawed and squeezed dry
2 pounds oven-poached diced chicken
Shredded Monterey Jack and Cheddar cheese for garnish
Salsa to taste
Corn tortilla chips
Sour cream for garnish
Recipe
1. Melt butter in saucepan. Add olive oil; stir. Add onions, garlic.
When onions become soft and translucent, sprinkle in flour a little
at a time, stirring constantly. Slowly add chicken consommé, followed
by heavy cream, lemon juice, liquid smoke, chicken base, Tabasco,
sugar, white pepper, grated Romano cheese and sour cream. Chill
mixture.
2. When mixture is chilled, add chopped artichokes, spinach and chicken.
3. Spoon 10 ounces of mixture into a ramekin or microwave-safe crock.
Top with 2 tablespoons of a combination of shredded Monterey Jack and
Cheddar. Repeat with remaining mixture. Microwave mixture 21/2
minutes to heat through and melt cheeses.
4. Place one ramekin in center of serving plate. Surround with chips.
Serve with a small bowl of salsa and a dollop of sour cream on the
dip. Repeat with remaining mixture.
Recipe note: Chicken base is a pastelike flavor concentrate. Some
supermarkets and many Asian and gourmet markets regularly stock the
product.
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