Tips: Try adding other intensely flavoured ingredients to this recipe, like sundried tomatoes or olives. For a different twist try this recipe with other hard cheeses like cheddar or Swiss.
Courtesy of CookWithCampbells.ca™
ingredients
directions
Warm oil in a heavy bottom sauce pan over medium heat, sauté leeks for 2 minutes, add garlic, saute 1 minute more, add artichokes, spices and stock and gently simmer for 5 minutes over medium-high heat.
Gradually stir in mozzarella cheese a ¼ cup at a time, until smooth and velvety. Stir in spinach and 2 tbsp. parmesan cheese.
Transfer to a small oven-proof casserole dish (approximately 24 oz /709 mL) and sprinkle with remaining 2 tbsp. of parmesan cheese. Broil for 3-4 minutes to brown top of mixture, watch carefully.
Serve with toasted pumpernickel bread cut into strips for dipping.