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+ servings

Spinach Artichoke Dip

This California Pizza Kitchen copycat Spinach Artichoke Dip is warm, creamy, and cheesy. It's sure to be a fan favorite!
Course Appetizer
Cuisine American
Keyword dip, gameday, party dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 277kcal
Author Christin Mahrlig

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 3/4 cup sweet yellow onion, diced small
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated parmesan cheese
  • 3 chicken bouillon cubes, crumbled
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 3/4 cup sour cream
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed in a towel to remove moisture
  • 6- ounces canned artichoke bottoms, drained and diced
  • 1 cup shredded Monterey Jack Cheese
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Tabasco
  • tortilla chips

Instructions

  • Place olive oil and butter in a medium saucepan and heat over medium heat. Add onion and cook stirring frequently for 3 to 4 minutes. Stir in garlic and continue cooking for 1 to 2 more minutes.
  • Sprinkle flour on top of wilted onions and continuously stir for about 10 minutes. Mixture should be a golden-brown color at the end of this time.
  • Slowly stir in the chicken broth using a whisk to incorporate the broth. When the mixture begins to simmer, stir in the cream and then return to a simmer.
  • Remove from heat and add Parmesan, chicken bouillon cubes, lemon juice, and sugar. Stir well.
  • Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese, cayenne pepper, and Tabasco sauce. Stir until cheese has melted.
  • Serve warm with tortilla chips.

Nutrition

Calories: 277kcal