Spinach Artichoke Dip

2 Fresh Artichokes
3 Tbs Lemon Juice
1 tsp Salt
Or
1 14 oz can of sliced artichoke hearts

1 lb Cream Cheese, room temperature
8 oz Mascarpone Cheese, room temperature
2 Tbs Flour, sifted
1 cup Parmesan Cheese, grated
1/4 tsp Fresh thyme Leaves
1/4 tsp Ground Red Pepper Flakes
1 Tbs Fresh Flat Leaf Parsley, chopped
1 Garlic clove, minced
1 Green Onion, chopped
Pinch of salt to taste
Pinch Black pepper to taste
1 -6 oz Fresh Spinach, Chopped
8 inch Round Loaf of bread Italian or Multi-Grain Bread
Diced Tomato for Garnish

Instructions

Preheat oven to 325ºF. PREPARATIONS WITH FRESH ARTICHOKES 

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. CUT cubes out of bread to create hole, set cubed bread aside.
4. SCOOP Dip into bread bowl.
5. SPRINKLE top of heated dip with parmesan cheese and tomato then serve!