634. SPINACH, BACON and ARTICHOKE DIP in a BOULE

yields 10-12 servings


1 each spinach feta bread, round (boule) loaf
½ lb. bacon
1 each small white onion, ¼" dice
10 oz. bag fresh spinach leaves, washed (frozen may be used, drain well)
14 oz. can whole artichoke hearts, drained
½ tsp. table or kosher salt
½ tsp. ground black pepper
2 tbsp. flour
1 cup half & half or milk
2 tbsp. lemon juice
1 tbsp. dijon mustard
½ cup Parmigiano Reggiano, grated
1 cup Gruyere Cheese, shredded

Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.


courtesy of: Great Harvest Bread Company, 28 South Montana Street, Dillon, Montana 59725, 800-442-0424