Stove Top Spinach And Artichoke Dip - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
3 garlic cloves, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or 1 cup vegetable stock
1/2 cup half-and-half or 1/2 cup heavy cream
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
2 (10 ounce) boxes chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded italian four cheese blend (10 oz, provolone, Parmesan, mozzarella and asiago)
salt & freshly ground black pepper
1 loaf crusty round bread
1 loaf multigrain bread or 1 loaf wheat baguette, sliced

Preparation

To a medium saucepot, preheated over moderate heat, add about 2 Tbs extra virgin olive oil, 2 turns of the pan in a slow stream.
Add butter to oil.
When butter melts, add garlic and onions to the pot.
Sprinkle in thyme leaves.
Saute 2 minutes, add chopped red pepper.
Saute mixture a minute more.
Sprinkle in flour, stir to coat vegetables.
Cook flour a minute.
Whisk in wine and reduce by half.
Whisk in stock and thicken sauce 1 minute.
Stir in half-and-half or cream.
When sauce returns to a bubble, add artichokes, spinach and cheeses.
Keep stirring until cheeses melt and sauce is well combined.
Add salt and pepper and adjust seasonings to your taste.
Remove the top from the round loaf and cube.
Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
Reserve extra dip to warm and refill as necessary.
Cut up bread bowl when baguette slices are gone.
The bowl is the best part as it absorbs juices from the dip.