Stovetop Spinach and Artichoke Dipcheese, spinach, chicken, cream, wine, round, onion, flour, butter, garlic, thymeIngredients2 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 leaves 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 can (15 ounces) artichoke hearts in water, drained and coarsely chopped 2 boxes, 10 ounces each, 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 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 Directions for Stovetop Spinach and Artichoke Dip RecipeTo 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. |
Servings
8 servings
Prepare time
Cook time
Total time
Tags
More recipes
|