Artichoke and Spinach Dip
You'll love this healthier, colorful update on a crowd favorite. Leftovers are delicious tossed with hot pasta.
Makes 3 cups
Ingredients
1 (12-oz.) pkg. frozen artichoke hearts, thawed
1 tablespoon salted butter
3 large garlic cloves, minced
1 (6-oz.) container baby spinach
2 scallions, sliced
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/3 cup toasted pecan halves
1/2 cup extra-virgin olive oil
2 teaspoons lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Assorted flatbreads and crudités
Preparation
1. Drain artichokes well, squeezing lightly to release excess moisture. Melt butter in a large skillet over medium-high. Add artichokes; cook, stirring occasionally, until hot, about 3 minutes. Stir in garlic, and remove from heat. Let stand until cool, about 20 minutes.
2. Process spinach and scallions in a food processor, stopping to scrape sides as necessary, until finely chopped. Transfer to a medium bowl. Process artichoke mixture, Parmesan, and pecans until finely chopped. Add artichoke-Parmesan mixture, oil, zest, and juice to spinach mixture in bowl; stir until well combined. Stir in salt and pepper. Cover and chill at least 2 hours or up to 2 days. Serve with flatbreads and crudités.
Southern Living
April 2017
