Spinach Artichoke Dip | Byron Talbott

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MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
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KITCHEN EQUIPMENT:
OXO Good Grips Container:
Mini Carafe:
Mini Glass Pitcher:
Induction Stove Top:
All Clad Sauce Pot:
Boos Maple Cutting Board:
All-Clad Mixing Bowls:
Marble Slab:
Porcelain Dish:
INGREDIENTS:
-Dip:
3 globe artichokes
1/2 lb baby spinach, blanched & pressed
3 tbsp butter
1 tbsp flour
3-4 tbsp grated parmesan cheese
3-4 tbsp diced english white cheddar
2 cups whole milk
2 tbsp cream cheese
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
-Bread
1 medium soft baguette
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp grated parmesan cheese
1 tbsp olive oil
salt & pepper to taste