Warm Artichoke and Spinach Dip

Warm Artichoke and Spinach Dip
Photo by James Baigrie


  • 1 to 2 tablespoons Worcestershire sauce
  • ½ cup fresh (soft) crustless breadcrumbs
  • Belgian endive, crostini, or crackers
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped green onions (white and pale green parts only)
  • 1 (10-ounce) package frozen chopped spinach, cooked
  • + 8 more ingredients
    • 1 medium onion, diced
    • 1 cup mayonnaise
    • 2 teaspoons prepared mustard
    • Freshly ground pepper, to taste
    • Sea salt, to taste
    • 1 to 2 tablespoons hot sauce
    • 1 cup freshly grated Parmesan cheese
    • 2 (14-ounce) cans artichoke hearts, drained and chopped

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 combi...

View full recipe at My Recipes


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