Spinach-Artichoke Dip With Hummus Surprise

Photo: Candace Walsh

Ingredients

1 big-a** French boule

1 tablespoon olive oil

1 medium onion, chopped

14 oz. can artichoke hearts, drained and chopped

1 bag frozen spinach, thawed and drained in a colander

1 cup mushroom or vegetable broth

1 cup grated parmesan cheese (Vegans, substitute grated, steamed cauliflower tossed wi

8 ounces container of your favorite store-bought hummus

1/2 cup tahini (optional)

Preparation

Put a medium-to-large sauté pan on a burner turned to medium-high.

Add 1 tablespoon of olive oil, wait until it heats up, then add the onion.

Sauté the onion until it becomes translucent. Lower the heat to medium.

Add the artichoke hearts and the spinach, and 1 cup broth. Stir, letting the broth evaporate, until it’s no longer soupy but more of a glob. (Not glamorous, but we’re talking about a dip here).

Remove from heat and stir in the parmesan cheese and hummus. Now’s the time to add tahini if you want to up the unctuous factor.

If desired, add salt and pepper to taste. I also add a dash of smoked paprika, but that’s up to you. Place the mixture in the bread boule, and arrange on a platter with bread cubes and crackers.

Fussy beyotch option (I’m one, it’s cool): chop up some bright green leaves of parsley and sprinkle them on top as a garnish.

To be extra-chivalrous, place a spoon in the mixture so that people can more gracefully transfer the dip to their bread or crackers.

The dip is best served warm, so if you need to make it ahead, don’t put it directly in the bread boule. Put it into a container, and chill it, and before your gathering, heat it up and then place it in the nifty bread container.

Read the expanded version of my recipe, with lots of editorial asides, at After Ellen in my Good Taste column. http://www.afterellen.com/column/good-taste-1 ]