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
Directions:
- 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
