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Spinach and Artichoke Dip

In an ACE Bakery Boule

Rosemary Olive Boule Spinach Artichoke Dip

This easy-to-make and delicious dip is always a crowd pleaser. Don't be surprised if someone eats the bowl...because they can!

Serves: 6-8

Ingredients

  • 1 ACE Bakery Boule 
  • 1 cup (240 mL) leeks, thinly sliced and washed 
  • 12 oz. (340 g) baby spinach
  • 5½ oz. (150 g) Boursin cheese, garlic and fine herbs
  • ½ cup (120 mL) sour cream
  • ½ cup (120 mL) best quality olive oil mayonnaise
  • 2 oz. (56 g) Parmigiana Regianno, finely grated
  • 6 oz. jar (170 mL) marinated artichoke hearts
  • 1 Tbsp. (15 mL) freshly squeezed lemon juice
  • 1 tsp. (5 mL) fresh lemon zest
  • ¼ tsp. (1.25 mL) cayenne pepper (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat a large skillet over medium heat and sauté the leeks in ¼ cup (60 mL) water for about 5 minutes until bright green and tender and most of the water has evaporated. Add the spinach and cover to steam for about 1 minute. Uncover and stir once to ensure that it wilts evenly.
  3. Remove the pan from the heat and add the Boursin stirring to melt. Transfer the mixture to a large bowl and stir in the sour cream, mayonnaise and Parmigiana.
  4. Rinse the artichokes under cold running water, drain well and chop finely. Stir into the dip along with the fresh lemon juice, zest and cayenne pepper.
  5. Can be served cold after refrigerating for an hour or hot after warming through for 25 minutes in a shallow ovenproof casserole dish.
  6. Using a serrated knife, carve a large hollow in the top of the ACE Bakery Boule going down about half way to make a bowl shape. Remove the lid and cut it into large square crouton shapes. Place the bread bowl and the lid croutons on a baking sheet and bake for 10 to 12 minutes until warm and toasty.
  7. Place the boule on a serving platter and surround it with crouton pieces. Spoon the spinach dip into the bread bowl and serve with the crouton pieces for dipping.

This recipe is from ACE Bakery.