Diann's Artichoke Dip

Source: Diann, modified from an allrecipes.com recipe

Yield: 12 servings

Rating: 5 of 5 - rich, good

Ingredients

Bread Bowl

• one medium boulle of hearty bread

Cream Sauce Base (Roux)

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 c. milk

Dip

• ½ package (4 oz.) light cream cheese
• ¾ c. grated Parmesan cheese
• ½ c. grated Romano cheese
• 1 clove garlic, peeled and minced
• ½ tsp. dried basil
• ¼ tsp. garlic salt
• salt and pepper to taste
• 14 oz. can artichoke hearts, drained and chopped
• ½ c. frozen chopped spinach, thawed and drained
• ¼ c. shredded fresh mozzarella cheese

Directions

• In a medium sauce pan, make the roux.
• Gradually add cream cheese, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper. Stir until melted.
• Gently stir in artichoke hearts and spinach.
• With a sharp knife, remove the top of the bread round, leaving a bowl-shaped depression. Fill with the dip mixture.
• Cook in a 350° F oven until the top of the dip browns.
• Remove from oven, sprinkle top with mozzarella cheese and return to oven. Broil for a couple minutes until the cheese on top just begins to brown and bubble.
• Serve with toasted pieces of the bread top you removed, or toasted pita bread wedges.