STOVE TOP SPINACH AND ARTICHOKE DIP

Steps:

• To a medium saucepot, preheated over moderate heat, add about 2 Tbs 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 a 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.
• Remove the top from the round loaf and cube.
• Hollow bottom out to use as serving bowl Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping.
• Reserve extra dip to warm and refill as necessary.
• Cut up bread bowl when baguette slices are gone.
• The bowl is the best part as it absorbs juices from the dip.