California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.


The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.

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Spinach and Artichoke Dip


SPINACH and ARTICHOKE DIP
California Pizza Kitchen Copycat Recipe
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white onions or 3/4 cup yellow onion
1 1/2 tablespoons minced garlic
1/2 cup all purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup grated parmesan cheese
2 crumbled bouillon cubes
1 1/2 tablespoons lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand and coarsely chopped
6 ounces artichoke bottoms, drained and cut into slices
1 cup finely shredded Monterey jack cheese
3/4 teaspoon Tabasco sauce

In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook, stirring occasionally, until wilted, 3-4 minutes. Stir in garlic and cook 2-3 minutes longer, stirring frequently and stopping before onion and garlic start to brown. Sprinkle the flour over and continue cooking, stirring continuously, until the mixture turns a golden blond color, about 10-15 minutes. Slowly add the stock, whisking continuously until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Return to simmer.

Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar and stir until thoroughly blended.  Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted. Transfer to a warm serving bowl and serve immediately, accompanied by tortilla chips, pita chips or toasted baguette slices. 

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