Step 1 of 2
Combine the olive oil and butter in a pot over heat. Sauté the garlic, onion, and red bell pepper in the hot fat until the onion turns translucent, which should take roughly 5 minutes; add Italian seasoning and sauté for an additional 2 minutes. Dust the vegetable blend with flour and mix thoroughly. Pour in the white wine, let it reach a simmer, and allow it to reduce by half, which will take between 7 and 10 minutes.
I substituted Knorr Caldo de Pollo for the chicken stock, resulting in the most delicious dip I've ever had. I have been preparing this recipe since 2008 and always receive many compliments. It pairs wonderfully with sourdough bread.
Extremely bland. We swapped the cheese for a jalapeno havarti to give it some zest, but it still lacked any real impact. I won't be preparing this again; there must be superior spinach artichoke dip recipes out there.
Both my family and my wife's family really enjoyed this dish when we prepared it together.