Stovetop Spinach and Artichoke Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2T extra virgin oil
1T butter
3 cloves garlic chopped
1/2 onion, chopped
2T chopped fresh thyme leaves or 2 tsp.dried
1/2 small red bell pepper, seeded and chopped
2T 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 15oz can artichoke hearts in water, drained and coarsely chopped
2 10 oz boxes chopped spinach, defrosted and squeezed dry in a kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, pamesan, mozzarella and asiago)
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 sliced multigrain or whole wheat baguette
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Directions: |
Directions:1. In a medium saucepan preheated over moderate heat, add 2T extra virgin olive oil.
2. Add butter to oil, when butter melts add garlic and onions to the pot, sprinkle thyme leaves. Saute two minutes.
3. Add chopped red pepper and saute mixture for one minute.
4. Sprinkle in flour, stir to coat vegetables, cook flour one minute.
5. Whisk in wine and reduce by half, Whisk in stock and thicken sauce for one minute.
6. 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.
7. Add salt and pepper and adjust seasoning to your taste.
8. Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. |
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Personal
Notes: |
Personal
Notes: I found this recipe from Giada De Laurentiis on Everyday Italian many years ago, it is the absolute best!
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