Stove Top Spinach and Artichoke Dip Recipe #80881
This sounds more complicated than it is. Got this recipe off Good Morning America. The dip is WONDERFUL!!!!
by Tish
30 min | 10 min prep
SERVES 8
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 3 garlic cloves, chopped
- 1/2 onion, chopped
- 2 tablespoons chopped fresh thyme or 2 teaspoon dried thyme
- 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 water-packed artichoke hearts, drained and coarsely chopped
- 2 (10 ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
- 1 1/2 cups shredded italian four cheese blend (10 oz, provolone, Parmesan, mozzarella and asiago)
- salt & freshly ground black pepper
- 1 loaf crusty round bread
- 1 loaf multigrain bread or wheat baguette, sliced
- 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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5 stars