Spinach and Artichoke Dip

My husband and I are celebrating our one year wedding anniversary tomorrow.  It is hard to believe how  quickly time has gone by. This year has been full of joy, laughter, adjustments, and many blessings. For the rehearsal dinner, Brad asked one of his good friends, Clive Berkman, to cater. In an attempt to reminisce, I have chosen one of his easier recipes, spinach and artichoke dip, to make this week from his cookbook Creating Empty Bottle Moments. Clive is an outstanding chef with a huge passion for food, people, and most importantly Christ. I hope you enjoy.

















Ingredients
2 cloves of garlic, minced
1/2 small onion, chopped
1/4 cup butter
3 tablespoons of all-purpose flour
2 10 ounce boxes of frozen spinach, thawed and squeezed dry through a colander
12 ounce jar of artichoke hearts, drained and coarsely chopped
2 cups of heavy cream
1/4 cup of sour cream
1/4 cup of chicken broth
2/3 cup of fresh-grated Pecorino Romano cheese
1/2 cup of shredded white cheddar cheese
2 teaspoons of lemon juice
2 tablespoons of olive oil
1/2 cup of panko breadcrumbs
Sea salt and pepper

Lightly saute the garlic and onions in half the butter over medium heat for 3 minutes. Add the flour and the rest of the butter. Mix well, and continue to cook for 2 minutes.
Add spinach, artichokes, broth, and creams. Cook over medium heat (stirring well) for 5 minutes. Add the cheese, and season with salt, pepper, and lemon juice.
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 2 cloves of minced garlic, and cook them until they're lightly toasted, about 1 minute. Stir in 1.2 cup of panko breadcrumbs, season with sea salt, and cook another minute.
Pour the artichoke-spinach mixture in a well-buttered ceramic or Pyrex dish. Sprinkle it with crumbs, and bake at 350 degrees for 30-40 minutes, until the crumbs turn golden brown.

-Laura

Come back tomorrow for the unveiling of Taste and See's first giveaway!!!