Spinach & Artichoke Dip

By exdircomp

Ingredients

• Topping:
• 2 fresh artichokes
• OR . . 1 - 14oz can artichoke hearts, drained and sliced
• 1 lemon juice squeezed
• 1 tsp salt
• 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- 6oz pack fresh spinach, chopped
• 8 slices crusty Italian bread
• Extra virgin olive oil (to drizzle)
• 1 tablespoon Basil Fresh
• 1/4 cup Mozzarella Cheese grated
• 1/4 teaspoon Garlic Salt
• Salt and Pepper to taste

Preparation

Step 1

Preheat oven to 325ºF.

PREPARATION WITH FRESH ARTICHOKES
1) Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2) Cool artichokes. Clean, peel, remove center “choke” and slice artichoke.
3) Follow Dip Preparation steps below using fresh artichokes.

DIP PREPARATION
1) Mix all ingredients in a large bowl, except bread and extra virgin olive oil.
2) Coat a large non-stick baking pan with pan spray; fill pan with mixture. Sprinkle topping. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3) Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.
4) Sprinkle top of heated dip with parmesan cheese.

Serve hot with grilled bread.