Hard Rock Cafe Hickory Smoked
Chicken and Spinach Dip
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 consommé
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 consommé, followed by heavy cream, lemon juice, Liquid Smoke,
chicken base, Tabasco, sugar, white pepper, grated Romano cheese and sour cream.
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.
Microwave mixture 2 1/2 minutes to heat through and melt cheeses.
Place one ramekin in center of serving plate. Surround with chips.
a small bowl of salsa and a dollop of sour cream on the dip.
Repeat with remaining
Yield: 4 quarts
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
Posted by GayleL at Recipe Goldmine 9:10:59pm 2/5/03.