Tuesday, December 23, 2008

Spinach & Artichoke Dip

4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt
2 14-oz cans artichoke hearts, drained and sliced

2 lbs cream cheese, room temperature
1 lb mascarpone cheese, room temperature
4 Tbsp all-purpose flour, sifted
2 cups Parmesan cheese, grated
1/2 tsp fresh thyme leaves
1/2 tsp crushed red pepper
2 Tbsp fresh flat leaf parsley, chopped
2 garlic cloves, minced
10 green onions, chopped
Ground black pepper to taste
Salt to taste
2 6-oz packs fresh spinach, chopped
16 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF.

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


MIX all ingredients in a large bowl, except bread and extra virgin olive oil.

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.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

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