Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Artichoke Spinach Dip

4 ounces artichokes hearts, chopped
2 ounces frozen chopped spinach
2 ounces shredded Asiago cheese
2 ounces shredded Fontina cheese
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1/2 cup whipping cream
1 tablespoon bread crumbs

Heat oven to 500°F. Pat artichokes dry. Thoroughly squeeze excess water out of the thawed spinach.

Combine artichokes, spinach, cheeses, pepper, garlic and cream in a large bowl, mixing well. Place mixture in a terra cotta baking dish. Cover dish with plastic wrap and poke 2 holes in the plastic for ventilation. Microwave on high 1 1/2 minutes

Remove plastic wrap from dish and top mixture with bread crumbs. Bake in 500°F oven 8 minutes, or until the top is toasted brown and dip is bubbling hot.

Remove from oven. Let sit 5 minutes. Transfer dish to a serving plate.

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