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Ingredients
- 1 can (14oz.) 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 grated Parmesan cheese
- 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 and pepper to taste
- 1 pkg. (6 oz.) fresh spinach, chopped
- 8 slices crusty Italian bread
- Extra virgin olive oil
Preparation
Step 1
Preheat oven to 325 degrees.
Prepare dip. 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 for 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.