California Pizza Kitchen Spinach Artichoke Dip

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Unsalted butter
1/4 cup	15g / 0.5oz	Diced yellow onion-- plus
2 tablespoons	30ml	Diced yellow onion
2 teaspoons	10ml	Minced garlic
1/4 cup	15g / 0.5oz	Flour
3/4 cup	177ml	Chicken stock
3/4 cup	177ml	Whipping cream
1/4 cup	59ml	Freshly-grated Parmesan-- plus
2 tablespoons	30ml	Freshly-grated Parmesan
1 tablespoon	15ml	Chicken bouillon powder
		= (or crumbled bouillon cubes)
3/4 tablespoon	11ml	Lemon juice
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Sour cream - plus
2 tablespoons	30ml	Sour cream
1 1/4 cups	182g / 6.4oz	Drained thawed frozen spinach - coarsely chopped
		= (half of a 16-oz box)
2/3 cup	157ml	Sliced (1/8") canned artichoke bottoms - drained
1/2 cup	73g / 2.6oz	Finely-shredded Jack cheese
1/2 teaspoon	2.5ml	Hot pepper sauce

Recipe Instructions

Warm the olive oil and butter together in a large saucepan over medium heat.

When the butter melts, add the onion and cook until it is softened, stirring occasionally, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the garlic and onion turn brown.

Sprinkle in the flour and continue cooking, stirring continuously, until the mixture turns golden, about 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 a simmer.

Remove from the heat and add the Parmesan, chicken bouillon, lemon juice and sugar. Stir until completely blended. Add the sour cream, spinach, artichoke bottoms, Jack cheese and hot pepper sauce and stir until all ingredients are thoroughly combined and the cheese has melted. Serve with raw vegetables or tortilla chips.

This recipe yields 3 cups.

Each tablespoon: 37 calories; 38 mg sodium; 6 mg cholesterol; 3 grams fat; 1 gram saturated fat; 1 gram carbohydrate; 1 gram protein; 0.24 gram fiber.

Source:
The Los Angeles Times, 07-24-2002

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