Greenfield Village Hobo Bread
Gustavino's Warm Artichoke and Spinach Spread
At Gustavino, executive chef Daniel Orr serves this spread with
sourdough croutons that have been tossed with olive oil, chopped garlic and
grated Parmesan cheese, then baked until crisp on the outside and tender inside.
8 oz. cream cheese, at room temperature
14 oz. frozen artichoke hearts, defrosted, drained and coarsely chopped
1/2 lb. fresh spinach, steamed, shocked in cold water, squeezed dry and chopped (you may use frozen, thawed spinach in place of the fresh)
1/4 C. mayonnaise
1/2 C. parmesan cheese
5 cloves garlic, finely minced
2 T. fresh lemon juice
1/4 C. prepared basil pesto
1/4 C. mozzarella, grated
kosher salt and fresh pepper, to taste
Preheat oven to 350°F.
In the bowl of a food processor, place all ingredients except the mozzarella and pulse until mixture reaches a semi-smooth consistency. Pour mixture into an ovenproof dish, top with mozzarella, and bake 15-20 minutes, until spread is hot in the center and cheese is melted on top.
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