Dips With Boursin, Cream Cheese & Artichokes

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Dips with boursin, cream cheese and artichokes really pair well with a wide variety of different types of meals. Make dips with boursin, cream cheese and artichokes with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Cooking Delicious Food
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Video Transcript

Hi, I'm Chef Phillip Dell and we're going to be cooking up delicious dips today using boursin, cream cheese and artichokes. How can you go wrong with that, eh? So, the first thing we're going to do is we're going to make a spinach and artichoke dip. And I like to make it extra creamy by adding cream cheese to it. So, in the saucepan, this is like the easiest recipe ever; in the saucepan over high heat, we're going to add chicken stock. You can use vegetable stock if you're vegetarian, or you can even use beef stock if you're going to serve it with beef. So, we're going to use the chicken stock today and we're going to bring that to a boil. We're going to start adding brown rice flour as our thickener and we're going to use the whisk to incorporate it altogether. Once we get that, then we're going to start adding, we're going to add the boursin cheese next, we're going to break that up with our whisk, then we're going to whisk it until it dissolves. Then, we're going to add heavy cream and minced garlic and we're going to continue to whisk that slowly over medium high heat this time; we're going to slow it down a little bit until it's all incorporated. Once it's all incorporated, we're then going to add the cream cheese. We're going to break that up just like we did with the boursin and we're going to keep stirring until it dissolves. While it completely dissolves or as it completely dissolves, you're then going to add, I like to add this next mix, it's a, what I call a quatro cheese, it's an Italian blend cheese. It's got Provolone and Asiago and Parmesan cheese, Fontina, it's what gives it its really richness. We're going to sprinkle in the quatro cheese and continue to stir it until it dissolves completely. Once it has completely dissolved, we're going to add chopped up artichoke hearts. We're then going to add chopped up spinach. We're going to continue to stir that until it starts to boil a little bit. Once it does, season it a little bit with a little sea salt and pepper, cracked black pepper, you can even use a little bit of hot sauce if you like; give it a little bit extra kick. Remove it from the stove and pour it into ramekins or a specialty dish that you'd like to use for dips. Top it with a little bit more of that shredded cheese, with a quatro cheese, place it into a 425 degree oven until it's bubbly and golden brown. It looks amazing. Remove it from the stove, put it on a platter and serve it with crostini or fresh crackers, multi-grain crackers or even vegetables. I'm Chef Phillip Dell and we just cooked up an amazing dip using boursin, cream cheese and artichokes. Dips With Boursin, Cream Cheese & Artichokes: ¼ cup Brown rice flour 1 Cup Low-Sodium Chicken stock 1 tub Boursin® garlic-herb Gournay-style cheese 1 Cup grated “Quattro” cheese (Fontina, Asiago, Mozzarella, Provolone) I like Trader Joe’s mix 1 Clove garlic, minced 1 cup heavy cream or milk 1 cup canned artichoke hearts, roughly chopped 3 cups Fresh Spinach, chopped Sea Salt and freshly ground black pepper to taste


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