Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip

Posted by GayleL at recipegoldmine.com 9:10:59pm 2/5/03

Source: orlandosentinel.com

Yield: 4 quarts

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 consomme
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 consomme, 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