Food recipes
California Pizza Kitchen Spinach Artichoke Dip Recipe
California Pizza Kitchen Spinach Artichoke Dip Recipe Ingredients: oil, olive, salad or cooking butter, without salt onions, raw onions, raw spices, garlic powder wheat flour, white, all-purpose, unenriched soup, chic...
California Pizza Kitchen Spinach Artichoke Dip Recipe
Ingredients:
oil, olive, salad or cooking
butter, without salt
onions, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
lemon juice, raw
sugars, granulated
cream, sour, cultured
cream, sour, cultured
spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
spices, pepper, black
Directions:
Hot the extra virgin olive oil and butter together in a large saucepan over medium heat.
When the butter melts, add in the onion and cook till it is softened, stirring occasionally, 3 to 4 min.
Stir in the garlic and cook 2 to 3 min longer, stirring frequently and stopping before the garlic and onion turn brown.
Sprinkle in the flour and continue cooking, stirring continuously, till the mix turns golden brown, about 10 to 15 min.
Then, whisking continuously, slowly pour in the stock till it is smoothly incorporated.
When the mix begins to simmer, stir in the cream.
Let it return to a simmer.
Remove from the heat and add in the Parmesan, chicken bouillon, lemon juice and sugar.
Stir till completely blended.
Add in the lowfat sour cream, spinach, artichoke bottoms, Jack cheese and warm pepper sauce and stir till all ingredients are thoroughly combined and the cheese has melted.
Serve with raw vegetables or possibly tortilla chips.
This recipe yields 3 c..
Yield: 3 c.
Ingredients:
oil, olive, salad or cooking
butter, without salt
onions, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
cheese, parmesan, hard
soup, chicken broth or bouillon, dry
lemon juice, raw
sugars, granulated
cream, sour, cultured
cream, sour, cultured
spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
spices, pepper, black
Directions:
Hot the extra virgin olive oil and butter together in a large saucepan over medium heat.
When the butter melts, add in the onion and cook till it is softened, stirring occasionally, 3 to 4 min.
Stir in the garlic and cook 2 to 3 min longer, stirring frequently and stopping before the garlic and onion turn brown.
Sprinkle in the flour and continue cooking, stirring continuously, till the mix turns golden brown, about 10 to 15 min.
Then, whisking continuously, slowly pour in the stock till it is smoothly incorporated.
When the mix begins to simmer, stir in the cream.
Let it return to a simmer.
Remove from the heat and add in the Parmesan, chicken bouillon, lemon juice and sugar.
Stir till completely blended.
Add in the lowfat sour cream, spinach, artichoke bottoms, Jack cheese and warm pepper sauce and stir till all ingredients are thoroughly combined and the cheese has melted.
Serve with raw vegetables or possibly tortilla chips.
This recipe yields 3 c..
Yield: 3 c.