Recipe: Olive Garden Spinach and Artichoke Dip

OLIVE GARDEN'S SPINACH AND ARTICHOKE DIP

FOR THE ARTICHOKES:
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR 1 (14 oz) can artichoke hearts, drained and sliced
FOR THE DIP:
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup grated Parmesan cheese
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp chopped fresh flat leaf parsley
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 (6 oz) package fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325 degrees F.

PREPARATION WITH FRESH ARTICHOKES:
Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice. Cool artichokes. Clean, peel, remove center "choke" and slice artichoke.

Follow Dip Preparation steps below using fresh artichokes.

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 325 degrees F 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.

TO SERVE:
Sprinkle top of heated dip with Parmesan cheese. Serve hot with grilled bread.

Makes 4 servings
Source: Olive Garden