Spinach Artichoke Dip

Ingredients

• 14 ounce artichoke hearts in water drained chopped canned
• 1 tablespoon butter 
• 1 cup chicken broth canned
• 0.5 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 20 ounce pkt spinach frozen thawed drained chopped
• 3 cloves garlic chopped
• 0.5 cup half-and-half 
• 1 pinch penzey's southwest seasoning italian to taste
• 2 tablespoons olive oil extra-virgin
• 1 small onion chopped
• 1 small bell pepper red chopped
• 3 cups mozzarella cheese shredded

Equipment

• sauce pan
• whisk

Directions

1. Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes.
2. Sprinkle flour over the onion mixture; stir to incorporate.
3. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
4. Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.