2 Tbsp. Tuscan Herb Olive Oil
1 Tbsp. Butter Olive Oil
1/2 onion, chopped
1/2 small red pepper, seeded and chopped
2 Tbsp. flour
1/2 c. Jalapeno Lime White Balsamic or Lemon White Balsamic
1 c. chicken broth
1/2 c. whipping cream
1 can (15oz.) artichoke hearts in water, drained and coarsely chopped
2 boxes (10 oz. each) chopped spinach, defrosted and squeezed dry in a kitchen towel
1 1/2 c. shredded Italian 4 cheese blend
salt and pepper
1 loaf crusty bread, top removed and cubed, bottom hollowed out to use as a serving bowl
1 loaf multi-grain or whole wheat baguette, sliced
Preheat a medium saucepan over moderate heat and add 2 Tbsp. Tuscan Herb Olive Oil and the Butter Olive Oil. Add onions to the pot. Sauté 2 minutes and add chopped red pepper. Sauté mixture 1 minute more.
Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in Jalapeno Lime White Balsamic and reduce by half.
Whisk in chicken stock and thicken sauce 1 minute. Stir in cream. When sauce returns to a bubble add artichokes, spinach and cheese. Keep stirring until cheese melts and sauce is well combined.
Add salt an pepper and adjust seasonings to taste. Pour dip into the hollow bread bowl on serving patter and surround with baguette slices for dipping.
Reserve extra dip to warm and refill as necessary.
Note: Cut up bread bowl when baguette slices are gone - the bowl is the best part as it soaks up all the juices from the dip!