OLIVE GARDEN SPINACH & ARTICHOKE DIP

Olive Garden Spinach & Artichoke Dip image

Provided by Kritty

Categories European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

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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)

Steps:

Preheat oven to 325ºF.
Artichoke Preparation:.
TRIM off stems and dry leaf ends.
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
FOLLOW Dip Preparation steps below.
Dip Preparation:.
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
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.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.