Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip

recipe box


  • 6 oz (3/4 cup) butter
  • 1/2 cup olive oil
  • 12 oz (3/4 lbs) finely chopped yellow onion
  • 2 1/2 oz (1/4 cup plus 1 Tbsp) chopped garlic in oil
  • 6 oz flour
  • 1 quart chicken consommé
  • 1 1/2 quarts heavy cream
  • 1/4 cup fresh lemon juice
  • 1 1/2 Tbsp plus 1 tsp Liquid Smoke
  • 3 Tbsp chicken base (see note)
  • 1 Tbsp plus 1 teaspoon Tabasco
  • 1 Tbsp granulated sugar
  • 1 tsp ground white pepper
  • 4 oz grated Romano cheese
  • 1 1/2 cups sour cream
  • 3 1/2 lbs drained diced artichoke hearts
  • 3 lbs frozen chopped spinach, thawed and squeezed dry
  • 2 lbs 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. 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.

Makes 4 quarts

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