This is a family favorite. It is great to serve with crusty bread, tortilla chips, and vegetables. You can substitute vegetable stock for chicken broth, or to eliminate wine add an extra 1/2 cup of stock. Keep warm in a small slow cooker or fondue pot.
Preparation Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 pinch Italian seasoning, or to taste
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 1 cup canned chicken broth
- ½ cup half-and-half
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts in water, drained and chopped
- 3 cups shredded mozzarella cheese
Steps
- Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
- Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.
