Olive Garden Spinach & Artichoke Dip

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 fresh artichokes
• 1 lemon, juice of, squeezed
• 1 teaspoon salt
• 1 (14 ounce) can artichoke hearts, drained and sliced
• 1 lb cream cheese, room temperature
• 8 ounces mascarpone cheese, room temperature
• 2 tablespoons all-purpose flour, sifted
• 1 cup parmesan cheese, grated
• 1/4 teaspoon fresh thyme leave
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh flat leaf parsley, chopped
• 1 fresh garlic clove, minced
• 5 green onions, chopped
• salt
• ground black pepper
• 1 (6 ounce) package fresh spinach, chopped
• 8 slices crusty italian bread
• extra virgin olive oil (to drizzle)

Recipe

• 1 preheat oven to 325ºf.
• 2 artichoke preparation:.
• 3 trim off stems and dry leaf ends.
• 4 boil artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
• 5 cool artichokes. clean, peel, remove center “chokeâ€? (the hairy part) and slice artichoke.
• 6 follow dip preparation steps below.
• 7 dip preparation:.
• 8 mix all ingredients in a large bowl, except bread and extra virgin olive oil.
• 9 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.
• 10 drizzle both sides of bread with extra virgin olive oil. grill bread on both sides.
• 11 sprinkle top of heated dip with parmesan cheese. serve hot with grilled bread.