Spinach Artichoke Dip
From the California Pizza Kitchen Cookbook - they use one package of spinach, but it’s not enough. And this stuff freezes well. I started making this for my Vanderbilt lacrosse teammates after we demolished an order of it on a road trip. Right after we graduated, Susan and I ordered it somewhere in Tampa. She had one bite and shook her head, “Your spinach dip puts this stuff to shame.” Ten years later, I received an email from another teammate asking for the recipe. (That’s a lasting memory for Spin Dip.) Warning: Kinsey took one look at this recipe and said, “No way. I’m not doing all that.”
1/4 cup olive oil
2 T dehydrated chicken stock base or bouillon cubes
2 T unsalted butter
1 1/2 T lemon juice
3/4 cup diced onion
1 tsp sugar
1 1/2 T minced garlic
3/4 cup sour cream
1/2 cup all-purpose flour
2 boxes of frozen spinach
1 1/2 cups chicken stock
1 can of artichoke hearts, chopped
1 1/2 cups heavy cream
1 cup shredded monterey jack cheese
3/4 cup grated parmesan cheese
3/4 tsp Tabasco™ sauce
Serve with sour cream and tortilla chips.
~ Thaw/defrost frozen spinach and drain completely.
~ Sauté onion in olive oil for 5 minutes to soften, add garlic for 2 minutes longer.
~ Sprinkle in flour and stir for 10 - 15 minutes till mixture is golden brown.
~ Whisking continuously, pour in chicken stock.
~ When mixture is smooth and starts to simmer, add cream and return to simmer.
~ Remove from heat and incorporate Parmesan cheese, chicken bouillon, lemon juice, and sugar.
~ Add sour cream, spinach, artichokes, monterey jack cheese, and Tabasco™.
~ Stir until all the cheese has melted.
~ Serve in a bread bowl and use the hollowed out bread cubes to dip.
~ Use as filling for stuffed mushrooms or stuffed tomatoes.