Buca di Beppo’s Artichoke Spinach Dip
4 ounces artichokes hearts, chopped
2 ounces frozen chopped spinach
2 ounces shredded Asiago cheese
2 ounces shredded Fontina cheese
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1/2 cup whipping cream
1 tablespoon bread crumbs
Heat oven to 500 F. Pat artichokes dry. Thoroughly squeeze excess water
out of the thawed spinach.
Combine artichokes, spinach, cheeses, pepper, garlic and cream in a large
bowl, mixing well. Place mixture in a terra cotta baking dish. Cover dish
with plastic wrap and poke 2 holes in the plastic for ventilation. Microwave
on high 1 1/2 minutes
Remove plastic wrap from dish and top mixture with bread crumbs. Bake in
500°F oven 8 minutes, or until the top is toasted brown and dip is bubbling
Remove from oven. Let sit 5 minutes. Transfer dish to a serving plate.
Surround with tortilla chips.