The origins of this dip are unknown, but it has become a classic party dip and it is delicious. I like to serve it with crudité, like carrots, peppers and celery, and with either crostini or a plain cracker. I have included the crostini recipe. I do not add salt, because Parmesan is salty enough for me. My version is chunky, but you if you prefer a smooth texture, simply put in your food processor.
Artichoke Spinach Dip
1 can artichokes in water (I like Trader Joe’s), squeeze excess water and roughly chop
1 8-10 ounce package frozen chopped spinach, let defrost in a colander and squeeze excess water (no need to cook) if you are pressed for time, run warm water over it. I like to bake the dip in a pretty earthenware pot and place the hot bowl on a plate and add the veggies and crostini or crackers.
1 cup mayonnaise
1 cup Parmesan cheese, grated
2 cloves garlic, minced
8 ounces jack cheese, grated
Pepper to taste
- Preheat oven to 350 degrees. Combine everything and bake for 15 minutes or until hot.
Extra virgin olive oil
Salt & pepper
- Preheat oven to 350 degrees. Place ¼” slices of baguette on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.