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.

Variations:

~ Serve in a bread bowl and use the hollowed out bread cubes to dip.

~ Use as filling for stuffed mushrooms or stuffed tomatoes.