CALIFORNIA PIZZA KITCHEN SPINACH AND ARTICHOKE DIP RECIPE - (3.8/5)
Provided by á-2144
Number Of Ingredients 16
Steps:
- 1. Warm the olive oil and butter together in a large saucepan over medium heat. Once butter melts, add onions and cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic and cook for 2 to 3 more minutes, stirring frequently. (Stop before the onion and garlic brown.) 2. Sprinkle flour on top and keep cooking, stirring constantly, until the mixture is a light gold color. (it will take 10 to 15 minutes) 3. While whisking, slowly pour in the chicken stock until it's smoothly mixed in. 4. When the mixture starts to simmer, add in the cream and stir until it starts to simmer again. 5. Remove from heat, add Parmesan, bouillon cubes, lemon juice, and sugar, and stir until blended. 6. Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese, and Tabasco sauce, and stir until everything is thoroughly combined and cheese has melted. Pour into a bowl and serve with tortilla chips. Serves 8 to 10.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH AND ARTICHOKE DIP
Make creamy spinach with artichokes, sprinkle with Parmesan and bake for a party-worthy dip.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 1-quart baking dish.
- Whisk the heavy cream, 1 teaspoon salt, a few grinds of pepper and the nutmeg together in a small bowl. Set aside.
- Heat the oil in a large skillet over medium heat. Add the scallions and garlic. Cook, stirring, until the garlic is fragrant and the scallions are soft, about 2 minutes. Add the spinach and artichokes and cook, stirring, until the spinach wilts, about 3 minutes. Add the cream cheese and stir until melted, about 1 minute.
- Remove the skillet from the heat and stir in the heavy cream mixture. Transfer it to the prepared dish and sprinkle the Parmesan on top. Bake until the center of the dip is just set and the edges are golden brown, about 30 minutes. Serve warm or at room temperature with toasted bread or crackers.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPINACH ARTICHOKE DIP
Make and share this Spinach Artichoke Dip recipe from Food.com.
Provided by Veronica Rains-Young
Categories Cheese
Time 50m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Place in casserole dish and either microwave or bake for 15-20 minutes (375 degrees), stirring constantly to mix cheeses.
- Serve with tortillas chips, salsa and sour cream.
Nutrition Facts : Calories 96, Fat 5.6, SaturatedFat 3.2, Cholesterol 17.6, Sodium 255.2, Carbohydrate 4.4, Fiber 2.7, Sugar 0.6, Protein 7.9
SPINACH ARTICHOKE DIP-CPK
This is from the California Pizza Kitchen cookbook. The photo is pre-baking. Everyone loves this dip! It's a bit time consuming, but worth it. Don't let the long list of ingredients intimidate you!
Provided by agoodcookie
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook, stirring occasionally, until wilted, 3-4 minutes.
- Stir in garlic and cook 2-3 minutes longer, stirring frequently and stopping before onion and garlic start to brown.
- Sprinkle the flour over and continue cooking, stirring continuously, until the mixture turns a golden-blond color, about 10-15 minutes. Slowly add the stock, whisking continuously until it is smoothly incorporated.
- When the mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar and stir until thoroughly blended.
- Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
- Transfer to a warm serving bowl and serve immediately, accompanied by tortilla chips, pita chips or toasted baguette slices.
- I make mine the day before, refrigerate and then heat up in a 350°F oven for about 30 minutes or until heated through.
ARTICHOKE & SPINACH DIP PIZZA
When I'm making this pizza and I have garlic oil in my pantry, I swap it for regular oil. It adds a little something without overpowering the toppings. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 pieces.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place crust on an ungreased pizza pan; brush with oil. Spread spinach dip over top. Sprinkle with cheese, artichokes, tomatoes and onion. , Bake until cheese is melted and edges are lightly browned, 8-10 minutes. Cut into 24 pieces.
Nutrition Facts : Calories 127 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 213mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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