Spinach Dip w' grilled flat bread
by Chef Adam Scott
Flat Bread - Start First
2 pounds flour
3 teaspoons instant yeast
2 teaspoons salt
1 teaspoon sugar
3 cups warm water
2 tablespoons olive oil
1. combine all dry and mix on low speed with dough hook.
2. add warm (80-85 degree) water and oil, mix on speed 1 until water is absorbed, then increase to speed 2 and allow to knead 8-10 minutes
3. place dough in an oiled bowl, cover with plastic and let rise in a warm place for about an hour (or until dough doubles in size)
4. punch dough down, cut into 2.5 ounce portions and form into balls
5. on pick-up, flaten balls, brush with garlic oil and cook on a hot grill or grill pan - if needed, mark the flat bread on the grill surface and finish in the over
Spinach Dip
40 ounces frozen chopped spinach, thawed
10 each tomatoes, diced
3 1/2 cups mayonnaise
4 cups dairy sour cream
2 cups chopped fresh parsley
2 cups chopped green onions
4 cloves garlic, minced
2 each 7oz cans, artichoke hearts, drained and chopped
1 tablespoon garlic powder
Squeeze all the excess water from the spinach and place in a large mixing bowl. Combine the remaining ingridienrts into the bowl, mix well. Spoon into an over safe casserole dish, cover with foil and bake at 300F until hot and bubbly.
OPTIONAL - remove foil, cover with shredded Parmesan Cheese and return to over until the cheese is browned