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Awesome Artichoke Spinach Dip

Artichoke spinach dip
Artichoke spinach dip

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

  1. Preheat oven to 350 degrees. Combine everything and bake for 15 minutes or until hot.

Crostini

Extra virgin olive oil

Salt & pepper

  1. 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.
  2. 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.

 

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