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Culinary SOS

A Dip to Fall in Love With

July 24, 2002|CINDY DORN

DEAR SOS: My grandson is not a vegetable eater, but he fell in love with the spinach artichoke dip at California Pizza Kitchen. Will the restaurant share the recipe?



DEAR GWEN: Yes, it will. It can also be found in the "California Pizza Kitchen: Pasta, Salads, Soups and Sides" cookbook.

We cut the recipe in half, but it can be doubled easily for a crowd.

Serve this with raw vegetables or tortilla chips.

Spinach Artichoke Dip

Active Work and Total Preparation Time: 25 minutes

1/4 cup olive oil

1 tablespoon unsalted butter

1/4 cup plus 2 tablespoons diced yellow onion

2 teaspoons minced garlic

1/4 cup flour

3/4 cup chicken stock

3/4 cup whipping cream

1/4 cup plus 2 tablespoons freshly grated Parmesan

1 tablespoon chicken bouillon powder or crumbled bouillon cubes

3/4 tablespoon lemon juice

1 teaspoon sugar

1/4 cup plus 2 tablespoons sour cream

1 1/4 cups frozen spinach, drained and coarsely chopped (1/2 of 16-ounce box)

2/3 cup sliced and drained canned artichoke bottoms (cut into 1/8-inch slices)

1/2 cup finely shredded Jack cheese

1/2 teaspoon hot pepper sauce

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.

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.

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