A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat California Pizza Kitchen's Spinach Artichoke Dip
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- #9735
This isn't just any spinach artichoke dip; it's a California Pizza Kitchen classic, reimagined for your kitchen. Bold, cheesy, and unapologetically delicious.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
16 reviews
2 comments
ingredients
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced onion
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons chicken bouillon granules
1 tablespoon freshly squeezed lemon juice
3/4 cup sour cream
12 ounces chopped frozen spinach, thawed and squeezed dry
6 ounces canned artichokes, drained and chopped
1 cup shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
corn tortilla chips or pita wedges
directions
Heat the olive oil and butter together in a saucepan over medium heat. Add the onion and cook, stirring frequently, for 3-4 minutes or until it begins to soften. Add the garlic and cook, stirring frequently, for 2-3 minutes. Do not let the garlic burn.
Sprinkle the onion and garlic with the flour. Stir the mixture constantly until it begins to brown, about 10 minutes.
While whisking the mixture constantly, slowly add the chicken stock. Whisk until the mixture is smooth and fully incorporated.
Bring the broth mixture to a simmer then slowly stir in the cream. Return it to a strong simmer then remove the pan from the heat.
Add the Parmesan cheese, bouillon granules, and lemon juice. Mix until the bouillon granules dissolve.
Stir in the sour cream, spinach, artichokes, cheese, and Tabasco. Mix well, stirring until the cheese has melted.
Serve the spinach artichoke immediately with tortilla chips or pita bread wedges for dipping. You can serve the dip in a chafing dish or small crock pot to keep it warm longer if desired.
recipe tips
Cook the onion and garlic over medium heat to avoid burning, which can impart a bitter taste.
Whisk the flour mixture well to avoid lumps in the dip.
Gradually add liquids to the roux (flour and fat mixture) for a smooth consistency.
Adjust the amount of Tabasco sauce to suit your preferred level of spiciness.
Serve the dip hot for the best texture and flavor.
Use a variety of dippers like tortilla chips, pita wedges, or fresh vegetables.
Stir the dip occasionally while serving to maintain a creamy texture.
Garnish with grated Parmesan cheese for a decorative touch.
Experiment with different types of cheese for a variety of flavors.
Enjoy this rich and creamy dip as an appetizer or a party snack.
common recipe questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Cook it down and squeeze out excess moisture before chopping and adding it to the dip.
Is there a substitute for heavy cream in this recipe?
You can use a mixture of milk and a thickening agent like cornstarch as a substitute for heavy cream, but the texture and richness may be slightly different.
Can I make this dip vegetarian?
To make this dip vegetarian, substitute the chicken stock with vegetable stock and omit the chicken bouillon granules. You may need to add salt to replace the flavor from the bouillon granules.
How can I adjust the thickness of the dip?
If the dip is too thick, you can thin it out with a little more stock or cream. If it's too thin, let it simmer a bit longer to reduce and thicken.
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead of time and refrigerate it. Reheat it in a saucepan over low heat, stirring frequently until hot.
What can I use if I don’t have Monterey Jack cheese?
You can substitute Monterey Jack cheese with mozzarella or white cheddar cheese for a similar melting quality and flavor.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze this spinach artichoke dip?
Freezing is not recommended as it may alter the texture and consistency of the dip.
Is there a way to make this dip less rich?
To make the dip less rich, you can use light sour cream and a reduced-fat cheese.
Can I add other ingredients to this dip?
Yes, you can add ingredients like chopped roasted red peppers, jalapenos, or bacon bits for additional flavors.
nutrition data
435 calories, 38 grams fat, 14 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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reviews & comments
September 4, 2023
Have been using forever absolutely delicious
June 29, 2017
I work at CPK and this recipe tastes just like the restaurant's spinach artichoke dip. It does make a very large serving, so it is good for parties. It took me about 40 minutes to make.
July 9, 2016
I've been making this for years and it's dead on to what they serve at CPK. I just came back to print out a fresh copy of the recipe and realized that I'd never reviewed it. Everyone always asks me for the recipe when I make this and it's the most requested dish at potlucks. I highly recommend it!
December 20, 2011
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.
January 18, 2011
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.
November 20, 2010
This is an excellent recipe. I don't know if it's just like CPK's or better.
December 23, 2008
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!
October 18, 2008
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!
August 1, 2008
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!
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.
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.
June 5, 2007
i love love love this recipe! it tastes just like the cpk dip and it is completely awesome.
March 28, 2007
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).
January 13, 2007
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". I love this recipe!!!!!!!!!
October 21, 2006
This recipe tastes exactly like the dip at CPK! It takes a good amount of time to make, but it is well worth it. I usually make mine the morning of the event (or even the night before!), store it in the fridge in a cooking pan, and then 45 min before the party, put it in the oven around 350 to warm it up - checking it constantly and stirring.
September 12, 2006
I loved this recipe. I have been looking for a good recipe for a long time. I have tried store bought versions and dips in the frozen section and they were all missing something or had way to much of something. This is probably not quite as good as CPK just because I actually have to do the work. Other than that this recipe is great.
January 23, 2006
Oh my god! i just made this! it tastes JUST like CPK's and its even BETTER!!! i loved it!!!!!!!!!! it was not nearly as hard as thought it would be to make and well worth the time!!!! im definitly making this for superbowl sunday!!!!! <3
September 27, 2005
I don't know what this person is talking about. I make it all the time and we love it. My family has gone to CPK's since they opened and I think personally it tastes just like CPK's. We enjoy it and now I'm going to go make it for the NB Fire Deptartment.
It doesnt taste anything like cpk's dip. I had to innovate it so as not to go to waste, instead i topped it on baked oysters. Better this way.