Prep Time
10 min
Cook Time
27 min
Yields
4 servings
The perfect dip for your next party. Set it out and watch it disappear!
Courtesy of Alison Kent
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ingredients
8
oz (250 g) spinach, trimmed (about 8 cups/ 2 L)
1
can (14 oz/398 mL) artichoke hearts, drained and chopped
1 ½
cup (375 mL) mayonnaise
1 ½
cup (375 ml) Black Diamond Italiano Shredded Cheese
1
clove garlic, minced
1
tsp (5 mL) dried thyme or oregano
¼
tsp (1 mL) each salt and pepper
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directions
Step 1
Place spinach in saucepan with just the water clinging to leaves; cover and cook over medium-high heat until wilted, about 2 minutes. Drain; squeeze dry. Coarsely chop.
Step 2
In a bowl, mix spinach, artichokes, mayonnaise, 1 cup (250 mL) of the cheese, the garlic, thyme and pepper; spread evenly in pie plate, gratin dish or shallow baking pan; sprinkle with remaining cheese.
Step 3
Bake in preheated 375°F (190°C) oven until golden brown and bubbly, about 25 minutes. Serve with crackers or toasted pita bread wedges for dipping.
Step 4
Tip: For a golden brown top, broil about 8-inches (20 cm) from heat and watching closely, about 1 minute.