Stove Top Spinach and Artichoke Dip

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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 a 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.
  • Remove the top from the round loaf and cube.
  • 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.
  • Reserve extra dip to warm and refill as necessary.
  • Cut up bread bowl when baguette slices are gone.
  • The bowl is the best part as it absorbs juices from the dip.
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