Well, it’s that time of year again – the Super Bowl is on tonight and I plan to make a great appetizer, even though I have no idea who is playing (I think it might be New Orleans because that is what Regis and Kelly said and by the way, don’t all of you think Kelly is WAY too skinny, and her husband is soooo cute although too short). Here is a fabulous dip to take to a party or to make if you are hosting one. It is supposedly the California Pizza Kitchen’s dip – artichoke and spinach and while it has way too many ingredients, I made it yesterday and it is DEEELICIOUS!
CPK Artichoke and Spinach Dip
CPK Artichoke and Spinach Dip
¼ c. olive oil
2 tbs. butter
¾ c. diced onion
1 ½ tsp. minced garlic
½ c. flour
1 ½ c. chicken broth
1 ½ c. whipping cream
¾ c. parmesan, grated
2 tbs. chicken base or 2 crumbled bouillon cubes
1 ½. tsp. lemon juice
1 tsp. sugar
¾ c. sour cream
12 oz. chopped spinach, thawed, squeezed and drained
8 oz. artichoke hearts, chopped
1 c. finely shredded Monterey Jack cheese
¾ tsp. Tabasco sauce
In large saucepan, heat oil and butter. Add onion and cook 3-4 minutes. Add garlic, cook 3- 4 minutes, stirring but don’t let garlic get brown or it gets bitter. Sprinkle on flour and cook and stir 5 minutes. You need to do this so there is no “raw” flour taste which is nasty. Whisk in broth until smooth. When mixture simmers, add cream, return to simmer and remove from heat. Add parmesan, chicken base, lemon and sugar and stir until blended. Add sour cream, spinach, artichokes, Monterey Jack and Tabasco, and stir until ingredients are combined and cheese has melted. Serve NOW!
*Becky Knows Everything: This is way too much to do at the last minute, so I make it in advance and then when ready to serve, I microwave it or put it in a casserole type pan or quiche pan and bake at 325 degrees until heated (about 20 minutes). Serve with Tostitos.
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2 comments:
CPKs is great, but TGI Fridays also has a good spinach and artichoke dip recipe that seems a little easier to make. You can find it on http://www.cdkitchen.com/recipes/recs/145/TGI_Fridays_Spinach_Dip14853.shtml. Happy Super Bowl!
I, too, try to follow the low carb, Atkin's diet. I make a similar dip and I put it in endive, sliced English cucumber, celery, or sliced hicacma. I usually top it with toasted pine nuts, pecans, or walnuts. This makes a pretty tray for guests, all bite size. I've also spread this dip in salami, rolled it, tooth picked it and served on a tray for guests.
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