warm artichoke and spinach dip
PREP TIME 15 mins, COOK TIME 30 mins, plus cooling
1 day-old baguette, thinly sliced
1 tbsp olive oil, plus extra for brushing
2 tbsp unsalted butter
2 garlic cloves, crushed
3⁄4 cup baby spinach
3⁄4 cup artichoke hearts preserved in oil, drained weight
1 cup cream cheese
1⁄2 cup finely grated Parmesan cheese
1⁄2 cup sour cream
1 tbsp all-purpose flour
3⁄4 cup grated Gruyère cheese
freshly ground black pepper
1 Preheat the oven to 350ºF (180ºC). Spread out the slices of baguette in a single layer over 1 or 2 baking sheets and brush them on both sides with a little oil. Bake them in the top of the oven for about 5 minutes on each side, until they are golden brown and crispy. Set aside to cool.
2 Melt the butter and oil in a large saucepan over medium heat. Add the garlic and cook for 2 minutes, until golden. Add the spinach and continue to cook for 2–3 minutes, stirring constantly, until
the spinach wilts. Place the spinach in a sieve and press down with the back of a spoon to remove any excess liquid. Let it cool, then roughly chop it.
3 Rinse the artichokes under cold running water and pat them dry. Roughly chop them and set them aside. Place the cream cheese, Parmesan, sour cream, flour, and half of the Gruyère cheese in a food processor and process until smooth.
4 Add the spinach and artichokes to the mixture, season with pepper, and pulse briefly until the mixture is well combined, but with small chunks of vegetables still visible.
5 Pour the mixture into individual ramekins or a 8in (20cm) ovenproof baking dish. Scatter with the remaining Gruyère cheese and bake at the top of the oven for 25–30 minutes, until the top is golden brown and the cheese is bubbling on the sides. Allow to cool for 10 minutes before serving with the baked baguette bruschetta.
|warm artichoke and spinach dip|