Spinach-Artichoke Dip Rachael Ray   From Every Day with Rachael Ray December-January 2007 SIX SERVINGS Two 10-ounce boxes chopped frozen spinach 2 tablespoons butter 2 cloves garlic, minced Half of a small onion, finely chopped 2 tablespoons chopped fresh thyme 2 teaspoons grated lemon peel 2 tablespoons flour 2 cups chicken broth Salt and freshly ground pepper 1/8 teaspoon grated nutmeg (eyeball it) One 13.75-ounce can artichoke hearts in water, drained and chopped 1 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls) 1 cup freshly shredded mozzarella or scamorza cheese 1 loaf whole grain baguette, cut into bite-size cubes 1. In microwaveable bowl, defrost the spinach in the microwave for 6 to 8 minutes. Drain the spinach in a kitchen towel and wring dry. Tear the spinach into small pieces and set aside. 2. In a medium skillet, melt the butter over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Stir in the thyme and lemon peel. Whisk in the flour and cook for 1 minutes. Gradually whisk in the chicken broth and season with salt, pepper and the nutmeg. Increase the heat to high and cook, whisking often, until thickened, 6 to 8 minutes. Stir in the spinach, artichokes and half each of the Parmigiano-Reggiano and the mozzarella. Transfer the mixture to a casserole. Sprinkle the remaining cheese on top. 3. Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.

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