1 Tbsp (15 mL) canola oil
1 leek, chopped
1 Tbsp (15 mL) garlic, minced
1 can (14 oz/400 g) artichokes, rinsed and quartered
½ tsp (1 mL) chili powder
½ tsp (1 mL) black pepper
½ carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock
1 cup (250 mL) shredded mozzarella cheese
1 cup (250 mL) fresh spinach, chopped, packed
4 Tbsp (60 mL) Parmesan cheese
1 loaf pumpernickel bread
1. 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.
2. Gradually stir in mozzarella cheese a ¼ cup at a time, until smooth and velvety. Stir in spinach and 2 tbsp. parmesan cheese.
3. 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.
4. Serve with toasted pumpernickel bread cut into strips for dipping.