A man absolutely hated his wife’s cat and decided to get rid of him one day by driving him 20 blocks from his home and leaving him at the park. As he was getting home, the cat was walking up the driveway. The next day he decided to drive the cat 40 blocks away. He put the beast out and headed home. Driving back up his driveway, there was the cat! He kept taking the cat further and further and the cat would always beat him home. At last he decided to drive a few miles away, turn right, then left, past the bridge, then right again and another right until he reached what he thought was a safe distance from his home and left the cat there. Hours later the man calls home to his wife: “Jen, is the cat there?” “Yes”, the wife answers, “why do you ask?” Frustrated, the man answered, “Put that darned cat on the phone. I’m lost and need directions!”
- 1 (14-ounce) can of sliced artichokes
- 16 ounces of cream cheese at room temperature
- 8 ounces mascarpone cheese at room temperature
- 2 tablespoons flour (see note)
- 1 cup grated parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped parsley
- 1 clove of garlic, very finely minced
- 1/2 cup chopped green onions
- 1/4 teaspoon salt
- Ground black pepper
- 6 ounces of baby spinach leaves, chopped into roughly 1-inch pieces
- For Serving
- 2 tablespoons olive oil
- Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.
- In a large bowl, combine all dip ingredients, stirring until completely mixed. Spoon into prepared bake dish, smoothing the top. Bake for 25 minutes until just lightly browned on top.
- Slice baguette inch thick and brush slices on both sides with olive oil. Broil for 3 – 4 minutes on each side until golden brown.
-The dip should be served while warm. To make ahead, combine all ingredients in the bake dish, wrap tightly and refrigerate. Bring to room temperature before baking.
Baguette slices may be broiled several hours ahead of serving. Keep at room temperature, uncovered until serving time.
-For Gluten Free diners: the flour in this recipe is necessary to keep the fresh spinach from causing the dip to be watery. For a Gluten Free version, simply toss the spinach leaves with 2 tablespoons Gluten Free flour before stirring them into the rest of the ingredients.