Stovetop Spinach And Artichoke Dip

By á-174942

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 3 garlic cloves chopped
• 1/2 onion chopped
• 2 tablespoons chopped fresh thyme leaves (or 2 tspns dried thyme)
• 1/2 small red bell pepper seeded, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken or vegetable stock
• 1/2 cup half-and-half or heavy cream
• 1 can artichoke hearts in water - (15 oz) drained, and coarsely chopped
• 2 boxes chopped spinach - (10 oz ea) defrosted, and squeezed dry in kitchen towel
• 1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 round loaf crusty bread top removed and cubed, bottom hollowed out to use as
• serving bowl
• 1 loaf multigrain or whole wheat baguette sliced at
• bakery/bread counter in market

Details

Servings 8

Preparation

Step 1

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.

Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

This recipe yields 8 servings.