Spinach and Artichoke Dip

Source

Author: Bob and Robin Young

Source: Adapted from Chef Lou Aaron, "Westside Drive-In", Boise, ID

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

Comments

Try using fresh spinach and not the frozen. Just remember to chop it. Remember to taste and adjust as necessary. Notice that there is no salt added to this as the artichokes and the cheese are salty enough.

Author Notes

This is a great party pleaser. Serve with vegies, assorted crackers (Ritz are best) or toasted baguette rounds.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 30

Recipe Type

Appetizer

Ingredients

Ingredients
1	c	Mayonnaise
2½	T	Sweet Red Pepper and Dried Tomato Sauce
8	oz	Pecorino Romano cheese, grated
10	oz	Spinach, frozen, chopped and well drained (Squeeze dry)

25½	oz	Artichoke hearts, drained, rinsed and course chopped
5	oz	sliced Water chestnuts, each slice quartered
1	T	Garlic granules
½	T	Basil, dried
1¼	T	Rockin' R's Herbs de Provence

Directions

In a mixer, combine the mayonnaise and the cheese. Leave the mixer on low and add the spinach. Blend for about 2 minutes, scraping the sides of the mixing bowl. Add the well rinsed artichoke hearts. Blend for about 2 minutes. Add the water chestnuts. Blend for about 2 minutes, scraping the side of the mixing bowl. Add the garlic, basil and the Herbs de Provence. Blend all for about 5 minutes on medium-low, scraping the side of the mixing bowl to fully incorporate the mixture. Place in a bowl and refrigerate for a couple of hours. Just before serving, dot with either paprika or pimento strips for color contrast.

Cooking Times

Preparation Time: 30 minutes

Cooking Time:

Inactive Time: 2 hours

Total Time: 2 hours and 30 minutes

Tips

Canned artichoke hearts need to be rinsed several times to remove the excess salt.

Try this dip warmed up or spread on salmon steaks before baking. It is really good that way.