Warm Artichoke and Spinach Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We tested this with full-fat and light mayonnaise, and both were excellent. Prep: 10 minutes; Cook: 30 to 35 minutes. Ingredients:
2 tablespoons extra-virgin olive oil |
1 medium onion, diced |
2 (14-ounce) cans artichoke hearts, drained and chopped |
1 (10-ounce) package frozen chopped spinach, cooked |
1 cup freshly grated parmesan cheese |
1 cup mayonnaise |
1/2 cup fresh (soft) crustless breadcrumbs |
1 to 2 tablespoons worcestershire sauce |
1 to 2 tablespoons hot sauce |
2 teaspoons prepared mustard |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped green onions (white and pale green parts only) |
sea salt, to taste |
freshly ground pepper, to taste |
belgian endive, crostini, or crackers |
Directions:
1. Preheat oven to 350°. Butter a 1-quart ovenproof dish, and set aside. Heat oil in a large skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and translucent.
2. Combine onion, artichoke, and next 9 ingredients in a large bowl, add sea salt and pepper, and stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 30 to 35 minutes or until heated through and bubbling around edges. Serve warm with Belgian endive, crostini, or crackers.
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