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Monday, December 19, 2016

Hot Spinach Artichoke Dip

Sometimes it's hard think of what to bring to a holiday party, isn't it?  Well, I've got your solution: Restaurant Hot Spinach Artichoke Dip from Amy J, our recipe contributor.  This dip is warm, savory and absolutely a hit at Christmas and New Years parties.  Served with chips or your favorite crackers it is just amazing.  It's perfect for the holidays when you want a yummy warm appetizer.  Here's how to make our DELICIOUS artichoke spinach dip:  








While living in Canada for 5 years we frequently went to dinner at Earl’s, a popular bistro with a cozy-metropolitan feel.  The food was fantastic and the atmosphere relaxing and hip.  Whenever friends and family came north to visit, we took them to Earl’s for a night out.  Each and every time we went to Earls, we ordered their famous Hot Spinach Artichoke Dip, served with warm corn chips.  Stop right there!  Yes, E.V.E.R.Y. time!  It was divine!  Everyone loved it!  It was bubbly and slightly charred on top… a cheesy wonder, full of delish chunks of artichoke and pieces of bright green spinach.  There was layer, on top of layer, of savory garlic with a hint of spice, and Parmesan.  The texture was creamy-smooth and cheesy, NOT pasty like some hot artichoke dips I’ve had.  The creamy texture did not change as the dip cooled either…You know what I mean…you’ve had hot dips that cool and become clumpy, lumpy, pasty, cheese spackle…ICK!  NOT Earl’s!  It was perfect!!

For years since we moved back to the states, I have tried to duplicate their spinach artichoke dip.  After dozens of failed attempts and trying/altering recipes.  THIS IS IT!  It’s spot on!  Every time I take this appetizer to a party, countless people beg for the recipe.  It’s a FAV!  Enjoy!

NO-cheesy-spackle!

Love and artichokes,
Amy J

*Give credit where credit is due: To make this recipe, I altered a recipe I found on-line for California Pizza Kitchen’s Hot Spinach Artichoke Dip.





This step makes a huge difference!  Don’t rush the onions!  Take it slow!  This step gives the artichoke dip an increased layer of roasted onion/garlic goodness!

In heavy saucepan over med-low heat, slowly sauté oil, butter, and onion until onion is clear…about 5-10 minutes.  Add garlic and continue cooking over med-low heat for 2 minutes…do not brown onions and garlic. 

Let’s make a roux! 





Sprinkle flour into onion mixture.  Cook while stirring until mixture turns a golden-brown color…approx 5 minutes. 






Slowly add chicken broth…the mixture will appear clumpy and pasty at first…don’t worry…it will turn out perfect.  Keep stirring…keep pouring in the chicken broth…






Cook, whisking constantly until mixture is smooth.  See?!  No need to worry about the pasty, clumpy mixture!  It smooths out perfectly!







Bring mixture to a simmer.  Stir in cream.  Keep pot on the stove. While stirring, return mixture to a simmer.  Remove from heat and add Parmesan cheese, lemon juice, and sugar.  Stir until combined.







Add sour cream, spinach, artichokes and jack cheese.  Stir until all ingredients are combined and cheese is melted.

Transfer to a baking dish. 






Just before serving, place baking dish under the oven broiler until top is broiled bubbly/brown as desired.  Serious deliciousness here folks!

Serve with corn chips or pita chips.  Enjoy!













 Restaurant Hot Spinach Artichoke Dip

2 Tb oil
2 Tb butter
¾ cup onion, minced
1 Tb minced garlic
¼ cup flour
1 ½ cup chicken broth
1 ½ cup heavy cream

¾ cup fresh grated Parmesan cheese
1 ½ Tb  fresh lemon juice
1 tsp sugar
¾ cup sour cream
10 oz frozen spinach, defrosted, rinsed, squeezed by hand, chopped
2- 14 oz cans artichoke hearts, drained and chopped
1 cup pepper jack cheese, finely grated.

*In heavy saucepan over med-low heat, slowly sauté oil, butter, and onion until onion is clear…about 5-10 minutes.  Add garlic and continue cooking over med-low heat for 2 minutes…do not brown onions and garlic. 

Sprinkle flour in and cook while stirring until mixture turns a golden-brown color…approx 5 minutes.  Slowly add chicken broth…the mixture will appear clumpy and pasty…don’t worry…it will turn out perfect.  Cook, whisking constantly until mixture is smooth.

Bring mixture to a simmer.  Stir in cream.  Keep pot on the stove…while stirring, return mixture to a simmer. 

Remove from heat and add Parmesan cheese, lemon juice, and sugar.  Stir until combined.

Add sour cream, spinach, artichokes and jack cheese.  Stir until all ingredients are combined and cheese is melted.

Transfer to a baking dish. 


Just before serving, place baking dish under the oven broiler until top is broiled bubbly/brown as desired.  Serve with corn chips or pita chips.  Enjoy!





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