Recipe courtesy Rachel Ray and The Food Network. This version of Spinach/Artichoke Dip can be prepared in a single saucepan on your campstove.
INGREDIENTS:
* 2 tablespoons extra virgin olive oil, 2 turns of the pan
* 1 tablespoon butter
* 3 cloves garlic, chopped
* 1/2 onion, chopped
* 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
* 1/2 small red bell pepper, seeded and chopped
* 2 tablespoons all-purpose flour
* 1/2 cup dry white wine
* 1 cup chicken or vegetable stock
* 1/2 cup half-and- half or heavy cream
* 1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
* 2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
* 1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
* Salt and pepper
* 1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
* 1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market
PREPARATION: To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
