Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip
Nb persons: 0
Yield: 4 quarts
Preparation time:
Total time:
Source: orlandosentinel.com
6 ounces (3/4 cup) | butter |
1/2 cup | olive oil |
12 ounces (3/4 pound) | finely chopped yellow onion |
2 1/2 ounces (1/4 cup plus 1 tablespoon) | chopped garlic in oil |
6 ounces | flour |
1 quart | chicken consommÈ |
1 1/2 quarts | heavy cream |
1/4 cup | fresh lemon juice |
1 1/2 tablespoons plus 1 teaspoon | Liquid Smoke |
3 tablespoons | chicken base, (see note) |
1 tablespoon plus 1 teaspoon | Tabasco |
1 tablespoon | granulated sugar |
1 teaspoon | ground white pepper |
8 ounces | grated Romano cheese |
1 1/2 cups | sour cream |
3 1/2 pounds | drained diced artichoke hearts |
3 pounds | frozen chopped spinach, thawed and squeezed dry |
2 pounds | oven-poached diced chicken |
Shredded Monterey jack and Cheddar cheese for garnish | |
Salsa to taste | |
Corn tortilla chips | |
Sour cream for garnish |
Melt butter in saucepan. Add olive oil; stir. Add onions, garlic. When onions become soft and translucent, sprinkle in flour a little at a time, stirring constantly. Slowly add chicken consommÈ, followed by heavy cream, lemon juice, Liquid Smoke, chicken base, Tabasco, sugar, white pepper, grated Romano cheese and sour cream. Chill mixture.
When mixture is chilled, add chopped artichokes, spinach and chicken.
Spoon 10 ounces of mixture into a ramekin or microwave-safe crock. Top with 2 tablespoons of a combination of shredded Monterey jack and Cheddar. Repeat with remaining mixture. Microwave mixture 2 1/2 minutes to heat through and melt cheeses.
Place one ramekin in center of serving plate. Surround with chips. Serve with a small bowl of salsa and a dollop of sour cream on the dip. Repeat with remaining mixture.
Nutrition information per 1/4 cup without garnishes, chips and salsa: Calories 196; Fat 15 g (8 sat.); Carbohydrate 7 g; Cholesterol 51 mg; Sodium 272 mg; Protein8 g
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