Stovetop Spinach and Artichoke Dip – Prairie Oils & Vinegars

Ingredients

• 2 Tbsp. Tuscan Herb Olive Oil (or try our new Pizzaiolo Olive Oil)
• 1/2 onion, chopped
• 1/2 small red pepper, seeded and chopped
• 2 Tbsp. flour
• 1/2 c. Lemon White Balsamic
• 1 c. chicken broth
• 1/2 c. whipping cream
• 1 can (15oz.) artichoke hearts in water, drained and coarsely chopped
• 2 boxes (10 oz. each) chopped spinach, defrosted and squeezed dry in a kitchen towel
• 1 1/2 c. shredded Italian 4 cheese blend
• salt and pepper
• 1 loaf crusty bread, top removed and cubed, bottom hollowed out to use as a serving bowl
• 1 loaf multi-grain or whole wheat baguette, sliced