Make our Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip Recipe at home tonight for your family. With our Secret Restaurant Recipe your Chicken and Spinach Dip will taste just like Hard Rock Cafe’s.
Photo by Jamie
Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip
A Hard Rock Cafe Copycat Recipe
Straight-From-the-Restaurant
Occasionally restaurants are kind enough to share their recipes with their fans so they can cook and enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes. We are proud that we can help the restaurants share these recipes with a whole new generation of fans.
Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip from 2015 is a Straight-From-the-Restaurant Recipe.
Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip Recipe
Make our Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip Recipe at home tonight for your family. With our Secret Restaurant Recipe your Chicken and Spinach Dip will taste just like Hard Rock Cafe's.
Ingredients
- 3/4 cup Butter
- 1/2 cup Olive Oil
- 12 ounces finely chopped Yellow Onion
- 1/4 cup chopped Garlic in Oil
- 6 ounces Flour
- 1 quart Chicken Consomme
- 1 1/2 quarts Heavy Cream
- 1/4 cup freshly squeezed Lemon Juice
- Liquid Smoke to taste
- 3 tablespoons Chicken Base
- Tabasco to taste
- 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 Artichoke Hearts diced
- 3 pounds frozen chopped Spinach thawed and squeezed dry
- 2 pounds poached Chicken diced
- Sour Cream for garnish
- Shredded Monterey Jack Cheese for garnish
- Cheddar Cheese for garnish
- Salsa for serving
- Tortilla Chips for serving
Instructions
- Place butter in a medium pan. Melt over medium heat.
- When butter is melted, stir in oil, onions and garlic. Cook for 3 minutes.
- Sprinkle in flour a little at a time, stirring well.
- Add consomme, cream, lemon juice, liquid smoke, chicken base, Tabasco, sugar, white pepper, Romano cheese and 1 1/2 cups sour cream. Whisk to combine.
- Store, covered, in the refrigerator, until chilled.
- Add artichokes, spinach and chicken. Gently stir to combine well.
To Serve
- Preheat oven to 250°F.
- Spoon 10 ounces or so of mixture into a crock or oven-safe serving bowl.
- Top with 1 tablespoon or so Monterey Jack and cheddar cheeses.
- Repeat with remaining mixture and cheeses into more crocks. (Alternately, just make one large bowl with as much cheese as you want on top.)
- Right before serving, place all crocks (or just the ones to be served immediately) and heat 2 1/2 minutes or until dip is warm and cheese on top is melted.
- Place crocks on platters with chips and small bowls of salsa.
- Add a dollop of sour cream on top of dip.
- Repeat with remaining crocks as needed.
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Photo of Spinach Dip is by Jamie and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jamie. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is from Hard Rock Cafe and adapted from the Orlando Sentinel Newspaper 2015 and has been modified in presentation only, to be consistent with all other recipes on this site. Additional Information Courtesy of Wikipedia and is used by permission.
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