There are two restaurants, Cheesecake Factory and California Pizza Kitchen, that have a Spinach Artichoke dip my little people will devour leaving nothing behind but devastation. After watching yet another bowl being devoured before the adults could join the tortilla chip party, I was determined to clone the recipe with some reverse engineering. After a few test drives, I can say that this recipe is pretty darn close.
It has been served at a few get-together’s and it’s really, truly, a crowd favorite.
So without further adieu….
Here is the Clone of California Pizza Kitchens Spinach Artichoke Dip.
Grab the following ingredients:
Let’s start with some onions. You want them to blend with the dip and not stand out.
This required a small dice, think 1/8 of an inch.
Just like that…. now prepare your Garlic.
Mince it very small or use the jar stuff. You can add a little more if you like.
Now heat your butter and oil in a large pan over a medium heat, be careful not to burn the butter.
Add those tiny onions.
Let them soften for a few minutes (3-4min) and then add your garlic.
Make sure not to burn your garlic – turn your heat down if the garlic starts to brown.
Next add your floor
ad stir it in good to make your roux.
This is what it will look like when it comes together, the sauce turns golden after the flour has been incorporated – cooked off. It takes about 10 minutes.
Next slowly add your chicken broth, I am using a spatula, but a whisk would be a much better choice.
It has come together, now where is that darn whisk?
Found it – now add your cream. (To reduce calories you can substitute with Half and Half)
Gently whisk, your pan is getting full.
It is starting to smell quite good.
Now add your parmesan,
chicken stock base
Stir it all together and remove from the heat.
Next add your sour cream
Artichoke Hearts that have been
and some Monterey Jack Cheese. I highly suggest grating it yourself on a fine mesh.
It will melt into the dip easier, and will not leave behind unmelted chunks.
Next, defrost and drain your CHOPPED baby spinach.
Ice cold spinach will hamper your dip making abilities. Don’t bring a cold friend to a warm party.
Mix carefully, the pan is getting really full now. If you are having trouble combining the last ingredients, (that spinach was perhaps a touch too cold) it is okay to put the heat on low and stir away until everything is married together.
Looks and Smells perfect.
Serve with warm chips. And pat yourself on the back – you did it.
Great job Friends.
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- ¾ cup diced white onion, cut into ⅛-inch dice
- 2 tablespoon minced garlic
- ½ cup all-purpose flour
- 1½ cup chicken stock (preferable homemade)
- 1½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese (use the good stuff)
- 1 tablespoons chicken stock base
- 1½ tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- ¾ cup sour cream
- 16 ounces frozen chopped baby spinach, defrosted, drained, wrung out by hand
- 6 ounces canned artichoke bottoms, drained and cut into ⅛-inch pieces
- 1 cup finely shredded Monterey Jack cheese
- ¾ teaspoon Tabasco Sauce
- white corn tortilla chips
- 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 white corn tortilla chips.