Olive Garden Spinach & Artichoke Dip

By carvalhohm2

Ingredients

• 2 fresh artichokes
• 1 lemon, juice squeezed
• 1 tsp salt
• OR
• 1 14-oz can artichoke hearts, drained and sliced
• 1 lb cream cheese, room temperature
• 8 oz mascarpone cheese, room temperature
• 2 Tbsp all-purpose flour, sifted
• 1 cup Parmesan cheese, grated
• 1/4 tsp fresh thyme leaves
• 1/4 tsp crushed red pepper
• 1 Tbsp fresh flat leaf parsley, chopped
• 1 garlic clove, minced
• 5 green onions, chopped
• Salt to taste
• Ground black pepper to taste
• 1 6-oz pack fresh spinach, chopped
• 8 slices crusty Italian bread
• Extra virgin olive oil (to drizzle)

Details

Servings 4
Adapted from webmailb.netzero.net

Preparation

Step 1

Preheat oven to 325ºF.

PREPARATION WITH FRESH ARTICHOKES

Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.

Cool artichokes. Clean, peel, remove center "choke" and slice
artichoke.

Follow Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

Mix all ingredients in a large bowl, except bread and extra virgin
olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with
mixture. Bake at 325ºF for about 25 minutes or until bubbling and
center is hot.

Drizzle both sides of bread with extra virgin olive oil. Grill
bread on both sides.

Sprinkle top of heated dip with Parmesan cheese. Serve hot with
grilled bread.

Serves 4