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Stovetop Spinach-Artichoke Dip Recipe | Bon Appétit image

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it. If you’re not making the bread bowls (this time), just skip ahead to the dip instructions below and serve with pita chips alongside!

Provided by Molly Baz

Yield Makes about 5 cups

Number Of Ingredients 12

1 large sourdough boule or other round country loaf (about 10" in diameter)
5 Tbsp. extra-virgin olive oil, divided
Kosher salt
4 Tbsp. unsalted butter
6 garlic cloves, finely grated
2 15-oz. cans artichoke hearts, drained, quartered
10 oz. baby spinach or frozen chopped spinach, thawed
1½ tsp. (or more) kosher salt
16 oz. cream cheese, cut into 1"-thick slices
3½ oz. finely grated Parmesan (about 1 cup), plus more
1 tsp. freshly ground black pepper, plus more
Chips (for serving; optional)


  • Preheat oven to 350°. Using a serrated knife, cut about 1" off top of boule.
  • Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with salt. Coat inside of bread bowl with remaining 2 Tbsp. oil.
  • Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.
  • Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes. (It’s okay if the bottom of the pot isn’t completely dry. It just shouldn’t be swimming in liquid.) Add cream cheese and cook, stirring constantly, until melted. Add 3½ oz. Parmesan and 1 tsp. pepper and stir until melted and creamy. Taste and season with salt if needed.
  • Transfer dip to bread bowl. (If it doesn’t all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don’t snooze on Stacy’s pita chips if you can find them.


Mushroom Carbonara Recipe | Bon Appétit image

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1½ lb. crimini or button mushrooms
6 garlic cloves
2 medium shallots
1 cup parsley leaves with tender stems (about ½ bunch)
5 large egg yolks
1 large egg
4 oz. store-bought pre-grated Parmesan, plus more for serving
1½ tsp. freshly ground black pepper, plus more
¼ cup extra-virgin olive oil
1 lb. orecchiette


  • Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  • Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems.
  • Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
  • Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!
  • Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  • Back to those mushrooms! Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  • When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
  • Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce). Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  • Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  • Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  • Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.

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