Its A Dipa Sandwich Spreadand A Soup Recipes

ITS A DIP...A SANDWICH SPREAD...AND A SOUP!

Steps:

• Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
• Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
• Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
• Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
• Pour into a serving bowl and top with remaining chives. Serve warm with crackers -- or spread on sliced bread for a sandwich -- or thin it out with chicken broth and top with croutons for a soup.

FRENCH DIP SOUP (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat.
• Add EVOO, about one turn of the pan, and butter to the pot.
• Add the onions to the pot as you slice them and the chopped garlic.
• Season with salt and pepper.
• Add thyme sprigs and a bay leaf.
• Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
• Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
• Add the beef stock and cover the pot to bring the soup up to a quick boil.
• Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
• Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
• If you like, top it off with a handful of cheese and enjoy!