I made this recipe years ago when the actual magazine issue came out. It's fantastic. I'm glad I ran across the recipe again.
Warm Artichoke and Spinach Dip
Photo: James Baigrie; Styling: Lindsey Beatty
We tested this with full-fat and light mayonnaise, and both were excellent. Prep: 10 minutes; Cook: 30 to 35 minutes.
Yield: Makes 8 to 10 servings
- 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
- 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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