Sunday, April 24, 2011

Brie and Artichoke Dip With Crostini

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 tablespoon rry mustard
  • 1 cup milk
  • 1 pound brie, rind removed and cut into cubes
  • 6-ounce jar of marinated artichoke hearts, drained and chopped
  • 1/3 cup chopped roasted red bell peppers
  • 1/4 cup chopped scallions
  • crostini
  • Melt butter. Add flour and mustard.  Stir in milk and continue cooking until thickened. 
  • Add the brie gradually and stir constantly until all of it has melted.  Add the artichokes and peppers. 
  • Heat through.  Add half the scallions and mix. 
  • Transfer to a serving bowl and top with remaining scallions.
Makes approximately 3 cups