Spinach/Artichoke Dip
CATEGORIES
INGREDIENTS
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 tbsp fresh thyme, chopped
  • 1/2 small red bell pepper, chopped
  • 2 tbsp flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/2 cup half and half or cream
  • 1 can (15 oz) artichoke hearts, drained and chopped
  • 2 boxes (10 oz) frozen chopped spinach, defrosted and water dried out
  • 1 & 1/2 cups shredded Italian 4 cheese blend
  • Salt and pepper to taste
DIRECTIONS
  1. In a medium saucepan heat oil and add butter. When butter melts add garlic and onions.
  2. Sprinkle in thyme leaves, saute 2 minutes and add red pepper. Saute one more minute, then sprinkle in flour, stir and cook 1 minute.
  3. Whisk in wine and reduce by half.
  4. Whisk in stock and thicken sauce, 1 minute.
  5. Stir in half and half. When sauce bubbles add artichokes, spinach and cheese.
  6. Keep stirring until cheese melts and sauce is well combined.
  7. Add salt and pepper to taste