Appetizer Stovetop Spinach and Artichoke Dip

By myriamradia

Ingredients

• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 3 cloves garlic, chopped
• 1/2 onion, chopped
• 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
• 1/2 small red bell pepper, seeded and 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 (15 ounces) artichoke hearts in water, drained and coarsely chopped
• 2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
• 1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
• Salt and pepper
• 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

Preparation

Step 1

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and 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 (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
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

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.