SUBSCRIBE: http://bit.ly/1mk8ehM
WEBSITE: http://www.byrontalbott.com
BUSINESS INQUIRY: byronlovesfood@gmail.com
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356

TWITTER: http://www.Twitter.com/ByronTalbott

INSTAGRAM: http://followgram.me/byrontalbott

FACEBOOK: https://www.facebook.com/ByronTalbottFood

KITCHEN EQUIPMENT:
OXO Good Grips Container: http://amzn.to/1pJbVjj
Mini Carafe: http://amzn.to/1s2x7AJ
Mini Glass Pitcher: http://amzn.to/1sbWpf8
Induction Stove Top: http://amzn.to/1kZnP7f
All Clad Sauce Pot: http://amzn.to/1qSiGlt
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO
Marble Slab: http://amzn.to/1NfP5Jg
Porcelain Dish: http://amzn.to/1LXS8Wi

INGREDIENTS:
-Dip:
3 globe artichokes
1/2 lb baby spinach, blanched & pressed
3 tbsp butter
1 tbsp flour
3-4 tbsp grated parmesan cheese
3-4 tbsp diced english white cheddar
2 cups whole milk
2 tbsp cream cheese
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste

-Bread
1 medium soft baguette
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp grated parmesan cheese
1 tbsp olive oil
salt & pepper to taste