Brie and Artichoke Dip
Courtesy my SIL Tiffany... 2 tbsp butter 2 tbsp flour 1 tbsp dry mustard 1 cup milk 3 4 1/2 oz rounds of Brie (rind removed and cut into 1 inch cubes) 1 6 oz can artichoke hearts, drained and chopped 1/4 cup roasted red sweet pepper. (canned is fine) Belgian endive Melt butter over medium heat Stir in flour and mustard Stir in milk, whisk until smooth and gets thick and bubbly Add brie a little at a time, Keep whisking! Stir in artichoke hearts and red pepper, heat through and serve with endive leaves. We found the red pepper to be a little strong, I may half it next time.