Spinach and Artichoke Dip in a Bread Bowl
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 459, total fat 19 G., saturated fats 16 G., proteins 19 G., carbohydrates 55 G., fiber 7 G., cholesterol 27 mg, sodium 876 mg, sugar 8 G.
Calories 459, total fat 19 G., saturated fats 16 G., proteins 19 G., carbohydrates 55 G., fiber 7 G., cholesterol 27 mg, sodium 876 mg, sugar 8 G.
This thick, cheesy spinach and artichoke dip is made on the stovetop without baking and served as an appetizer in a bread bowl, ready to be eaten after the dipping process. Soaked in the delicious juices, it's a coveted treat for everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 tbsp. butter
- 3 cloves garlic, chopped
- Half an onion, chopped
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
- Half a small sweet pepper, remove seeds and cut into pieces
- 2 tbsp. flour
- 0.5 cups dry white wine
- 1 cup vegetable broth
- 0.5 cups cream
- 1 can (425g) canned artichoke hearts in water, drained and coarsely chopped
- 2 x 280g packages frozen chopped spinach, thawed and squeezed out thoroughly
- 1.5 cups of grated Italian cheese mix (provolone, parmesan, asiago, and mozzarella)
- 1 round loaf of crusty bread: top off and cut into cubes, remove the crumb from the loaf to make a bread bowl
- 1 multigrain or whole grain baguette, sliced
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Recipes with similar ingredients: Artichokes, sweet pepper, thyme, cream, white wine
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, add about 2 tablespoons of extra-virgin olive oil, stirring twice. Add the butter. Once melted, add the garlic and onion. Sprinkle with thyme leaves. Cook for 2 minutes, then add the chopped bell pepper. Cook for another minute. Sprinkle with flour and toss to coat the vegetables. Cook for 1 minute.
- Add the wine and reduce by half. Add the broth and simmer until the sauce thickens, 1 minute. Stir in the cream. When the sauce returns to a simmer, add the artichokes, spinach, and cheese. Continue stirring until the cheese melts and the sauce is well combined. Season with salt and pepper to taste.
- Transfer the dip to a bread bowl on a serving platter and arrange baguette slices around it for dipping. Keep any remaining dip warm and add to the bowl as needed. Slice the bread bowl when you run out of baguette slices. The bowl will have absorbed the juices and will be delicious.
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