Shelly's Recipe

SPINACH AND ARTICHOKE DIP IN A BREAD SHELL

Category: Dips - Hot

2 tbsp olive oil
1 tbsp butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tsp dried thyme
1/2 small red bell pepper, seeded and chopped
2 tbsp flour
1/2 cup dry white wine
1 cup chicken stock
1/2 cup half-and-half or heavy cream
1 (15 oz) can artichoke hearts in water, drained and coarsely chopped
2 (10 oz) boxes chopped spinach, thawed and squeezed dry
1 1/2 cups shredded Italian 4 cheese blend
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

In a saucepan, heat olive oil. Add butter to oil. When butter melts, add garlic and onins to the pot. Sprinkle with thyme. Saute 2 minutes, add chopped red pepper. Saute mixture 1 more minute. 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. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is combined. Add salt and pepper and adjust seasonings. Pour dip into hollow bread bowl on serving platter and surround with bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone.