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Make-ahead Warm Spinach Dip Recipe


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     Make-ahead Warm Spinach Dip

Category   Appetizers
Sub Category   Vegetarian
Servings   8
Preptime   30 mins or less
  Chardonnay or Voigner

2 tbsp butter
2 tbsp olive oil
1 cup chopped onion
6 large garlic cloves, minced
2 tbsp all purpose flour
1/2 cup chicken stock
1/2 cup half & half
1 10 oz pkg fresh spinach leaves, roughly chopped
1 cup grated or shredded parmesan cheese
1/4 cup sour cream
1/2 tsp each-cayenne pepper, sea salt and pepper
1 jar canned or 1/2 cup frozen artichoke hearts (optional)
1/3 cup shredded mozzerella cheese

This is best when prepared one day in advance. Assemble, cover dish and refrigerate; serve warm. It can be served directly after preparing if you don't have the advance time.
Chop and prepare all ingredients before beginning. Melt butter with oil in heavy large pot over low heat. Add onion and garlic; sauté until onion is tender, about 10 minutes. Increase heat to medium-low; add flour; stir 2 minutes. Gradually whisk in broth and half & half; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat.
Stir in spinach, cheese, sour cream and cayenne. Stir in diced artichokes (optional). Transfer dip to heat-proof serving dish. Cover and refrigerate. Pre-heat oven to 350 degrees; sprinkle top of dip with shredded mozzerella cheese. Bake for approx 20 minutes, until warmed through and bubbly. Serve warm with baguette slices or fresh pita bread

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