Stovetop Spinach and Artichoke Dip
Source of Recipe
Rachael Ray
List of Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme, a few sprigs 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 heavy cream
1 (15-ounce) can artichoke hearts in water, drained and coarsely chopped
2 (10-ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and asiago) available in 10 ounce pouches on the dairy aisle of your market
Salt and freshly ground black pepper
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
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 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.
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.
Yield: 8 servings
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