Spinach and Artichoke Dip in a Bread Bowl

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.