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Ingredients

• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 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
• 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 at bakery/bread counter in market

Description

Food Network Invites You To Try This Stovetop Spinach And Artichoke Dip Recipe From Rachael Ray.

Food Network