Spinach Artichoke Dip

Recipe Ingredients

3		Spinach - washed, and
		Stems removed
1		Frozen artichoke hearts - (10 oz) - thawed
1 cup	237ml	Mayonnaise
1/3 cup	48g / 1.7oz	Mascarpone cheese
1/3 cup	78ml	Creme fraiche
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
2 tablespoons	30ml	Goat cheese
2 tablespoons	30ml	Roasted Whole Garlic - (see recipe)
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Topping
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
2 tablespoons	30ml	Breadcrumbs
1/4 teaspoon	1.3ml	Paprika

Recipe Instructions

In large metal sieve, blanch one bunch of spinach for about 1 minute in large pot of boiling water. Transfer in sieve to bowl of iced water and leave for 30 seconds. Remove sieve from water and with the back of a large metal spoon drain out excess water. Set aside. Repeat with remaining bunches of spinach.

Place artichokes in bowl of food processor fitted with a steel blade. Process for about 5 to 7 seconds or until very coarsely chopped. Pre-heat oven to 375 degrees.

Add mayonnaise, mascarpone cheese, creme fraiche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.

Add blanched spinach and process with on/off motion a few times or until well blended. The dip should still have some texture and not be completely smooth. Spoon into a shallow ovenproof dish.

In small bowl combine all ingredients for topping and sprinkle over spinach dip. Bake in a 350 degree oven for about 15 to 20 minutes or until heated through and top is golden brown.

Serve hot surrounded by slices of crispy French bread or crackers.

This recipe yields about 2 cups, 4 to 6 servings

Comments; Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make this fabulous party dip. All it needs is hot, crusty French bread as an accompaniment to make a great summer appetizer or hors d'oeuvre.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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