HOT CHEVRE, SPINACH AND ARTICHOKE DIP

HOT CHEVRE, SPINACH AND ARTICHOKE DIP

1 can of artichoke in water, drained and squeezed dry

1-1/2 boxes of spinach, drained in colander and rung dry on paper towels

10 ounces of good Chevre (good goat cheese)

1 lemon, zested and then juiced

2 tablespoon dry white wine

1/3 freshly grated Parmagianno Reggiano, divided – more if needed

Sea salt and freshly ground black pepper to taste

A pinch of cayenne

Baquette, sliced into ½-inch slices.

1.      Preheat oven to 350 degrees.

2.    Drain artichokes and squeezed dry.  Chop the artichokes finely and put into a large bowl.

3.    Roll spinach in paper towels until no more moisture is shown. Add to bowl.

4.     Add lemon juice and zest, chevre and 2/3 of cheese.  Add cayenne.

5.    Combine with a fork until thoroughly mixed.  Add salt and pepper, tasting for quality, and taste begins to be well-rounded.

6.    Spoon into oven-proof dish and sprinkle with remaining cheese.  Bake for 20 minutes until hot and slightly browned on top.  Serve with toasted fresh baquette.

EQUIPMENT NEEDED:

Cutting board                        Bread knife                            Fork

Large bowl                             Colander                                Paper towels

Pretty Baking dish                 Baking sheet                         Can opener

Sharp knife                           Microplane for zesting          Reamer