Emeril’s Spinach, Artichoke and Crabmeat Dip served in Italian Bread

By á-2053

Ingredients

• 2 Italian breads (12 – 13 in. long and 3 – 4 inches wide)
• 2 10-oz. packages fresh spinach, well rinsed and stems trimmed
• 4 Tbsp. unsalted butter
• 1 cup chopped yellow onions
• 1 Tbs. minced garlic
• 1 tsp. salt
• ½ tsp. pepper
• ¼ tsp. cayenne
• 6 Tbsp. flour
• 1 cup milk
• 1 cup heavy cream
• 2 tsp. lemon juice
• 1 cup grated Monterey Jack cheese
• ½ cup ½ in cubes of rindless Brie cheese
• ½ cup grated Parmesan cheese
• 1 61/2 oz. jar of marinated artichoke hearts, drained and chopped
• 4 strips bacon, fried crisp, drained and cut into pieces
• 8 oz. fresh lump crabmeat

Preparation

Step 1

Preheat oven to 350ْ . Using a serrated knife, cut the bread in half lengthwise. Hollow out the center from the bottom half of the bread leaving 1 1in shell. Discard the center portion. Place the bread shell and top on a large baking sheet and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 – 3 minutes. Remove and refresh in a large bowl of ice water. Squeeze to remove excess water and chop. Set aside. In a medium pot of water, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper and cayenne and cook, stirring for 1 minute. Add the flour and cook, stirring constantly, to form a light roux, 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly until thick and creamy, 3 – 4 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add cubed and grated cheeses, artichoke hearts and bacon and stir well. Fold in the crabmeat, being careful not to break up the lumps. Pour into the prepared bread shell and replace the top. Wrap tightly in aluminum foil and bake until hot, about 25 minutes. Remove from oven, carefully unwrap and cut crosswise into thick slices.