Right now Ryan and I are living in a pretty small apartment, which works for us and Pumpkin but doesn’t allow us to have any of the big Holiday dinners at home. So this year we will be heading to our hometown of Vancouver to celebrate with our families. We have plans to go to my mother’s for appetizers, my father’s for an early afternoon turkey dinner and Ryan’s grandmother’s for another turkey dinner. That’s right no splitting it onto different days for us! Which is just fine with me because I cannot get enough of turkey, mashed potatoes and gravy. Since I am not able to make Thanksgiving dinner this year I do want to do my part and am bringing a dip. I decided to go with this one, 3 different kinds of cheese, artichokes, and spinach topped with crispy pancetta. I love everything in it and it is great with garlic toast.
3 Cheese, Artichoke and Spinach DipPrint Recipe
- 1 14.5 oz can quartered artichoke hearts
- 4oz Gorgonzola cheese
- 4oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup spinach leaves
- 5 slices of cooked pancetta crumbled (or 3 slices of bacon crumbled)
- Salt and pepper to taste
- 1 baguette, sliced at an angle
- garlic clove
- olive oil
Preheat oven to 350 degrees
Combine all ingredients except pancetta in a 2qt baking dish
While the oven is preheating slice your baguette and lay the slices on a cookie sheet
Once the oven has preheated, cook the dip for 20 minutes, then stir .
When you remove the dip from the oven, turn on your broiler and place the baguette slices on the middle rack. Cook for 1-2 minutes. Keep an eye on these, the broiler can burn bread really fast, and all the garlic in the world won't make it taste good.
Remove the bread from the oven and rub the pieces with the clove of garlic and drizzle with olive oil.
Transfer the dip to a serving bowl, top with crumbled pancetta and lay the bread around the bowl.