Twisted Artichoke Din--er Dip!

This dip was just a little something to eat after a long day of filling bottles!  It hit the spot!  Hope you enjoy it as much as we did.

Twisted Artichoke Dip

1 Tbsp. The Olive Twist butter olive oil
1 Tbsp. The Olive Twist garlic olive oil
1/8 cup flour
3/4 cup milk
1/4 cup heavy cream
1 tsp Fresco Garlic Blend
Salt to taste
Dried Thyme to taste
Dash of spicy red pepper powder

½ cup shredded Gruyere cheese*
¼ cup shredded Mozzarella cheese
2-3 Tbsp. freshly grated Parmesan Cheese*

1 Tbsp. The Olive Twist garlic olive oil
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped red pepper
3 cups freshly chopped spinach
7 oz. jar roasted artichoke hearts, drained and chopped
½ cup shredded Mozzarella cheese

In an oven proof skillet, heat over low-medium heat, butter and garlic olive oil. Slowly add flour, stirring to mix the oil with the flour. Once mixture is blended, add ½ cup of milk and cream at a time. Stirring until mixture is thickened. Season to taste. Add the shredded cheese and set aside to allow the cheese to melt.

In a separate skillet, heat over low-medium heat, garlic olive oil. Add chopped onions, peppers and sauté until tender. Add spinach and artichokes and sauté until spinach is wilted.

Blend the spinach mixture into the cheese mixture. Place the iron skillet into the oven at 500 degrees and allow the top to brown lightly. Remove from oven and let cool. Serve warm with tortilla chips or pita chips.
Optional: add smoked chicken pieces and/or shiitake mushrooms to the recipe for more depth in flavor.
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* gourmet cheeses are available at our Auburn location, 115 N Main St, Auburn IN 46706

Tags: Butter Olive Oil, Fresco Garlic Blend, Garlic Olive Oil, Parmesan Cheese