Hot Artichoke Dip Revisited
This is everyone's favorite dip.
It always gets rave reviews and everyone asks for the recipe.
I posted it back in 2008 when I was just a young blogger.
I have improved the recipe (if that's possible), and I highly recommend you make this for your holiday feast.
My version is light, has less mayo than the usual T.G.I.Friday's version.
I use fresh leafy spinach which makes this dip hearty enough to eat with an omelet the next a.m.
Stacey's Best Hot Artichoke Dip:
1 can of artichoke hearts in water, drained and chopped
1 lb. bag of fresh leafy spinach, chopped (not baby spinach)
1 yellow onion, minced
3 cloves garlic, minced
3 tbsp Hellman's Real Mayonnaise
2 tsp Dijon mustard
2 shakes Worcestershire sauce
2 shakes Tabasco sauce
1/2 cup of freshly grated Parmesan cheese
salt & pepper
Panko Japanese breadcrumbs for the top
In a skillet, saute the onion in olive oil until translucent. Add the garlic and the spinach and cook until the spinach is wilted and the garlic is fragrant.
In a large bowl, add the spinach and onion and the chopped artichokes.
Add the mayo, mustard, Worcestershire sauce, Tabasco, Parmesan cheese, salt & pepper.
Spoon this mixture into a buttered oval casserole dish and spoon panko crumbs over.
Pat the crumbs down and drizzle with olive oil.
Can be made a day ahead up to this point. Refrigerate until ready to bake.
Bake in a 375F oven for 40 minutes until breadcrumbs are golden and casserole is bubbling.
Let rest a few minutes before diving in.
I serve with pieces of toasted bread or to save calories, on crisp endive spears!
PS. I will be taking a few days off from blogging for Thanksgiving. I will be in the kitchen and will be back on the weekend with some holiday highlights.
Have a wonderful turkey day!
Margaret from B.C.