Spinach & Artichoke Dip

Ingredients

1. 2 fresh artichokes
2. 1 lemon, juice squeezed
3. 1 tsp salt
4. OR
5. 1 14-oz can artichoke hearts, drained and sliced
6. 1 lb cream cheese, room temperature
7. 8 oz mascarpone cheese, room temperature
8. 2 Tbsp all-purpose flour, sifted
9. 1 cup Parmesan cheese, grated
10. 1/4 tsp fresh thyme leaves
11. 1/4 tsp crushed red pepper
12. 1 Tbsp fresh flat leaf parsley, chopped
13. 1 garlic clove, minced
14. 5 green onions, chopped
15. Salt to taste
16. Ground black pepper to taste
17. 1 6-oz pack fresh spinach, chopped
18. 8 slices crusty Italian bread
19. Extra virgin olive oil (to drizzle)

Procedures

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.