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Artichoke dip

August 5, 2009

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Serves 8

Versions of this recipe have been going around for decades. They’re made with marinated artichokes or canned artichoke hearts (as they are here), spinach, all kinds of cheeses that melt easily, plus mayo. Serve with crackers or crusty bread.

1 can (14 to 16 ounces) artichoke hearts
1 package (10 ounces) frozen spinach, thawed
1 clove garlic, finely chopped
1/4 small onion, finely chopped
1 cup mayonnaise
1 cup grated mozzarella
1 cup grated Parmesan
1. Set the oven at 350 degrees. Have on hand an 8-inch square baking dish.

2. Drain the artichokes and chop them coarsely. Coarsely chop the spinach.

3. In a bowl, combine the artichokes, spinach, garlic, onion, mayonnaise, mozzarella, and 1/2 cup of the Parmesan. Stir well.

4. Spoon the mixture into the baking dish and sprinkle with the remaining 1/2 cup Parmesan.

5. Bake for 20 to 25 minutes or until the mixture is bubbling at the edges. Serve hot. Adapted from “College Vegetarian Cooking’’