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Artichoke Heart Dip

Artichoke Heart Dip

A famous recipe, make it ahead and pop in the oven when ready!

Ingredients:
1 can (9 oz)of artichoke hearts
2 Tbsp butter
1 large Spanish onion, finely diced
3/4 of a 10oz. bag fresh spinach, chopped into small pieces
3/4 cup dry white wine
1 4.4 oz. boursin cheese
4 oz. softened GF cream cheese
2/3 cup shredded mozzerella
Dash hot sauce
Salt & pepper to taste

Directions:
Drain artichokes, then chop into medium size pieces.

In a fry pan, melt butter, saute onions, lightly browning them, then add spinach and artichokes. Cook until coated about 4 minutes.

Add wine, then all ingredients except mozzerella. Mix until smooth with wooden spoon. Place in glass loaf pan (or 1 quart dish), top with mozzerella and broil in preheated oven for 5 minutes until bubbly.

Serve with gluten free crackers or corn chips.



GFC Kitchen Tip:
This is a very rich and cheesy dip, so to make it a bit lighter, try adding half the amount of the boursin cheese (you may have to reduce the wine accordingly so the mixture isn't too runny).

Artichoke Heart DipArtichoke Heart Dip

Contributed by Angie Halten

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