Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Stovetop Artichoke and Spinach Dip

Submitted by: Nancy on 03/19/2004
2743 views
2.86 avg rating
164 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 tablespoons extra virgin olive oil,
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

Directions

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil 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

Additional Information

Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain LC breads for dipping along with assorted crudites. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when lc bread slices are gone -- the bowl is the best part as it absorbs juices from the dip for your non LC'ing guests.

Servings

varies

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl Optional of course.
 
 
Search