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
olive oil

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!



Delicious.

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!

xo Stacey

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