Chef Ron's Spinach & Artichoke Dip

The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-H: Spinach & Artichoke dip Chef Ron's Fresh Spinach & Artichoke Dip: A Remarkable explosion of fresh flavors! Use with Chips, Fresh veggies, in sandwich wraps or as a pizzette topping! Watch as Chef Ron demonstrates step by step procedures of how to make this wonderful four season treat! Recipe: 4-5 stalk cellery - Queezed 2 or 3 large shallot bulbs-Roasted Brown 1 Cups Fresh carrots-Queezed 3 clove garlic- roasted golden brown 2 Tsp olive oil 2 cups best available quality artichoke hearts, drained 1 large package baby spinach, fresh 2 oz marsala wine 2 Tsp fresh thyme 1 cup yogurt (plain) 1 cup Sour Cream 1 cup Ricotta Tsp Worsheshire Tsp Hot sauce Tsp Balsamic Glaze 2 Lemon (zest & juice) 2 Tsp Italian (thyme, basil, chervil) 2 tsp Iemon pepper Sea Salt & pepper (taste) GO! Pan roast Shallot, Garlic in TSP Olive oil Add Spinach, toss, add marsala & wilt spinach In a Processer, Very fine chop the carrots & celery. Add the spinach mix w/ aromatics add the Artichoke Hearts, pulse thru In a large bowl, add all other ingredients. Stir. Add Queezed Mix. Stir. Serve in a toasted broulet, or with whatever rocks your boat! Drizzle w/ truffle oil if you need to fancy-up, or go french (you know what I'm talkin' about!) Yield quite a bit! Call your friends! Can be served immediately - or cover & chill for several hours for a more complex, blended flavor. Store Covered in cooler (35 F) for up to 7 days



http://www.youtube.com/watch?v=aSmPjQNNncU&hl=en