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stovetop spinach and artichoke dip




Source of Recipe


rachel ray






List of Ingredients



• 2 tablespoons extra virgin olive oil
  
• 1 tablesppon butter
  
• 3 cloves of garlic, chopped
  
• 2 tablesppons choped fresh thyme or 2 teaspoons dried
  
• 1/2 small red bell pepper, seeded and chopped
  
• 2 tablespoons all purpose flour
  
• 1/2 cup dry white wine
  
• 1 cup chicken or vegetable stock
  
• 1/2 cup half and half or cream
  
• 1 can - 15 oz - artichoke hearts in water, drained and clarsley chopped
  
• 2 boxes chopped spinach, defrosted and squeezed dry
  
• salt and pepper to taste
  
• 1 loaf crusty bread, top removed and cubed - bottom hollowed out to use as a serving bowl
  
• 1 small yellow onion, chopped
  
• 1 1/2 cups of shredded italian 4 cheese blend
  






Instructions



1. to a medium saucepan preheated, add 2 tablespoons of oil in a slow stream - add butter
   
2. when butter has melted, add garlic, onions to the pot
   
3. sprinkle thyme leaves - saute for two minutes
   
4. add red pepper - saute mixture a minute more
   
5. sprinkle in flour, stir to coat veggies - cook for 1 minute
   
6. whisk in wine and reduce by half
   
7. whisk in stock and thicken sauce - 1 minute
   
8. stir in half and half
   
9. when sauce returns to a bubble, add artichockes, spinach and cheese
   
10. stir until cheese melts and sauce is well combined
    
11. add salt and pepper
    
12. pour dip into hollow bread - serve