SPINACH ARTICHOKE DIP
INGREDIENTS
SHALLOTS
PEPPER FLAKES
SPINACH
ARTICHOKE HEARTS
HALF & HALF
CREAM CHEESE
PARMESAN
PLUS: OLIVE OIL, SALT & PEPPER
COARSELY CHOP THE ARTICHOKE HEARTS.
STEP 1
HEAT OIL WITH SHALLOTS OVER HIGH HEAT.
STEP 2
WHEN IT SIZZLES, TURN HEAT TO LOW. COVER & COOK.
STEP 3
ADD PINCH OF RED PEPPER FLAKES & ARTICHOKE HEARTS.
STEP 4
STIR. ADD SPINACH & PINCH OF SALT.
STEP 5
USE TONGS TO HELP IT WILT DOWN.
STEP 6
ADD HALF & HALF AND CREAM CHEESE.
STEP 7
ADD PARMESAN AND STIR TO COMBINE.
STEP 8
REMOVE THE CENTER FROM A LOAF OF BREAD.
STEP 9
FILL CAVITY WITH THE DIP.
STEP 10
DRIZZLE WITH OLIVE OIL.
STEP 11
BAKE AT 450F FOR 7-10 MINUTES.
STEP 12