Warm Spinach And Artichoke Dip (Recipe)

 

Ingredients

1 tbsp butter
100g (3 1/2oz) sliced fresh mushrooms
1 small onion, chopped
30g (1oz) chopped yellow and/or red pepper
2 tsp plain flour
1/8 tsp ground nutmeg
250ml (8fl oz) milk
45g ( 1 1/2oz) chopped fresh spinach
430g (14oz) tin plain artichoke hearts, well drained and  chopped
30g (1oz) grated Parmesan or Romano cheese

Steps

1. Heat the butter in a medium -size saute pan over medium heat.  Cook the mushrooms, onion and peppers until they are tender.  Stir in the flour and nutmeg.  Add the milk all at once.  Cook, stirring continually, over medium heat until thick and bubbling.

2. Stir in the remaining ingredients; cook, stirring, until heated through.  Transfer to a souffle dish and serve immediately.  You can refrigerate the dip and when you are ready to serve, reheat in a 220c, 400f, gas mark 6 oven for about 20 minutes or until bubbling.