Spinach-Artichoke Dip With Hummus Surprise
1 big-a** French boule
1 tablespoon olive oil
1 bag frozen spinach, thawed and drained in a colander
8 ounces container of your favorite store-bought hummus
1/2 cup tahini (optional)
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).
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 ]