Stovetop Spinach And Artichoke Dip

Recipe Ingredients

2 tablespoons	30ml	Extra virgin olive oil
1 tablespoon	15ml	Butter
3		Garlic cloves - chopped
1/2		Onion - chopped
2 tablespoons	30ml	Chopped fresh thyme leaves
		= (or 2 tspns dried thyme)
1/2		Red bell pepper - seeded, chopped (small)
2 tablespoons	30ml	All-purpose flour
1/2 cup	118ml	Dry white wine
1 cup	237ml	Chicken or vegetable stock
1/2 cup	118ml	Half-and-half or heavy cream
1		Artichoke hearts in water - (15 oz) - drained, and
		Coarsely chopped
2		Boxes chopped spinach - (10 oz ea) - defrosted, and
		Squeezed dry in kitchen towel
1 1/2 cups	219g / 7.7oz	Shredded Italian 4 cheese blend
		= (provolone, Parmesan, mozzarella and
		Asiago)
		Salt - to taste
		Freshly-ground black pepper - to taste
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

Recipe Instructions

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.

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.

This recipe yields 8 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D20) - from the TV FOOD NETWORK

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