1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco sauce Blue and white corn tortilla chips
In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 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 the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.
Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.
A vast majority of CPK employees list this dip as their own and their customers' favorite appetizer. If you like, try serving it with wedges of fresh-baked focaccia in place of the tortilla chips.
Recipe Source: California Pizza Kitchen - Pasta, Salads, Soups and Sides by Larry Flax and Rick Rosenfield
Shannon REVIEW: I literally printed this recipe about three years ago and made twenty copies, hiding them in various, secure places around my home in the event that I lose one and can't find this exact version online ever again. IT IS THAT GOOD! I adore this stuff, and even though I've only made it about six times total, I have about fifty people that have tasted it at Christmas parties, big holidays, etc., and they will literally turn me away if I show up without it now. It's legendary.
In my opinion, it's way better than the CPK version and exactly the same all at once. I follow the recipe exactly, but the only tip I'd give is to make sure you let the oil, butter, onion, garlic and flour stir for the entire 10-12 minutes until it's a TRUE golden blonde color. Don't be afraid. It won't burn. Slight beige is not what you want, you want true, golden yellow. It adds so much to the flavor.
I also use Chicken bouillon powder...just as good as dissolves way easier than cubes. I use more than called for, but we like the dip a tad saltier.
The dip just gets better the day after or even two days. Store in fridge and warm in oven or even at 50% power in microwave, stirring frequently.
It's truly delicious. A great treat. You won't regret the effort.
Jan 18, 2011
Guest Foodie REVIEW: The flavor is pretty darn close if not dead on. However, there is not nearly enough spinach for the amount of sauce this recipe makes. I would go as far as tripling the spinach. Another word of caution is that the recipe makes a TON.
Nov 20, 2010
Juju REVIEW: This is an excellent recipe. I don't know if it's just like CPK's or better.
Dec 23, 2008
hawaii_girl REVIEW: This was amazing. I would not change a thing! I prepped all my ingredients first because this is a recipe that needs lots of mixing and i really didn't want to burn it. That's probably the only tip i have. Oh i also made home made pita bread at that just finished it off. Have fun ever one I hope you enjoy it as much as i did. P.S. it makes a lot!
Oct 18, 2008
Kitchen Diva REVIEW: This is a GREAT recipe, but it makes a lot and takes some time to make. I've had great luck freezing it, then warming it in the oven or microwave before serving. Cook it once - enjoy it several times!
Aug 1, 2008
preggers REVIEW: When I started this, I thought it must be one of those fake recipes on the net -with the amount of oil and butter required! Adding sour cream and lemon together and over the fire! I was sure it was going to go off somewhere...but,
IT IS DELISCIOUS!
I MEAN FANTASTIC!
I have lived in europe for the past 7 years so haven't cooked anything as american or fattening...but I had a craving and this was THE RECIPE!!!
ABSOLUTELY A DELIGHT! Lovin'iT!
Dec 12, 2007
Chelsea REVIEW: I am very disappointed in this dip, it didn't take like CPK's at all and I followed the recipe. It took a lot of time and by the time I purchased the ingredients I could have gone to CPK and paid the same price and not have had to make it and i LOVE cooking.
CDKitchen Note: In what way do you feel it wasn't like CPK's? More information is helpful - especially since other reviewers found it did taste like the "real" thing. Maybe it's a regional difference? A lot of times restaurants vary their recipes by location/region.
Jun 5, 2007
amateur cook/professional eater REVIEW: i love love love this recipe! it tastes just like the cpk dip and it is completely awesome.
Mar 28, 2007
leioflove REVIEW: I just made this dip and I loved it. It taste just like CPK and even better because I dont have to pay for it. It was sooo easy to make and I definately will make it again.
I loved it hot so what I did was put some in a little crock pot and it stays hot all night good for pupus (appetisers).
Jan 13, 2007
kellygirl Member since: January 13, 2007 REVIEW: this is an outstanding recipe...it is delicious!!! i have been making it for a few years with this recipe, and people gobble it up!!! it is also good frozen and reheated. Since there recipe yeilds much, sometimes i divide it up and freeze for later.
some changes I made... i dont use heavy cream, i use half and half and skim milk, which has less fat...
i use mozzerella, instead of monterrey jack... i use about 24 oz of spinach and about 3 times the amount of artichoke hearts, i use more parmesan cheese...
i also back the dip at 300 degrees for about 20 min... just to really meld the flavors together... which makes it taste soooo much better. If you do heat it in the oven, be sure not to over heat... for the cheese can burn and solidify, which is not good for a "dip".