Stove Top Spinach And Artichoke Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 3 garlic cloves, chopped
• 1/2 onion, chopped
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1/2 small red bell pepper, seeded and chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry wine
• 1 cup chicken or 1 cup vegetable stock
• 1/2 cup half-and-half or 1/2 cup heavy cream
• 1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
• 2 (10 ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
• 1 1/2 cups shredded italian four cheese blend (10 oz, provolone, parmesan, mozzarella and asiago)
• salt & freshly ground black pepper
• 1 loaf crusty round bread
• 1 loaf multigrain bread or 1 loaf wheat baguette, sliced

Recipe

• 1 to a medium saucepot, preheated over moderate heat, add about 2 tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
• 2 add butter to oil.
• 3 when butter melts, add garlic and onions to the pot.
• 4 sprinkle in thyme leaves.
• 5 saute 2 minutes, add chopped red pepper.
• 6 saute mixture a minute more.
• 7 sprinkle in flour, stir to coat vegetables.
• 8 cook flour a minute.
• 9 whisk in wine and reduce by half.
• 10 whisk in stock and thicken sauce 1 minute.
• 11 stir in half-and-half or cream.
• 12 when sauce returns to a bubble, add artichokes, spinach and cheeses.
• 13 keep stirring until cheeses melt and sauce is well combined.
• 14 add salt and pepper and adjust seasonings to your taste.
• 15 remove the top from the round loaf and cube.
• 16 hollow bottom out to use as serving bowl pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
• 17 reserve extra dip to warm and refill as necessary.
• 18 cut up bread bowl when baguette slices are gone.
• 19 the bowl is the best part as it absorbs juices from the dip.