Hot Artichoke-Parmesan Dip
Ingredients:
1 can artichokes, good brand, drained well
1 cup regular mayonnaise (not non-fat; it doesn’t work in this recipe)
1 cup grated parmesan cheese
1 package frozen spinach, drained very well, if desired
Instructions:
- Preheat oven to 350 degrees.
- Chop drained artichokes with a chopper. If you put them in a food processor, just be careful not to mince them.
- You want a texture to the dip, not too smooth.
- Add mayonnaise and grated cheese and mix well. Add the spinach at this point, if desired. Then add this mixture to the chopped artichokes.
- Put into a somewhat shallow, oven-proof bowl, because you want the top to brown nicely.
- Bake for about 30 minutes…then turn oven up to 400 for about 5 minutes, till it browns a bit on the top.
- Serve with a couple of spreaders, and good crackers.
- Enjoy!
Origin of recipe: Kathy Gregorio contributed this recipe for Jen (Wendy's longtime friend and Matron of Honor) and her husband, Paul. Kathy is Jaime Panetta’s mother and the Magrones’ neighbor of many years before Vin & Roe moved down to Florida.