Artichoke Dip

This artichoke dip recipe from College Vegetarian Cooking is rich, creamy and satisfying.

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Photo: Courtesy College Vegetarian Cooking

I know that everyone and their mom is making artichoke dip nowadays, but one bite of this and you’ll agree it’s something special. Even my mom, who doesn’t like the two main ingredients -- cheese and artichokes -- likes it. It’s actually a recipe I got from my cousin, with a couple of tweaks. She makes it for any get-together she has at her place and it’s always a hit. Makes about 4 cups.

INGREDIENTS
1 (14-ounce) can artichoke hearts
1 clove garlic
1 cup frozen chopped spinach
1 cup mayonnaise
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese
1 tablespoon minced onion
Crackers or pita chips

PREPARATION
1. Preheat the oven to 350°F.

2. Drain the artichoke hearts and chop into 1/2-inch pieces. Peel and finely chop the garlic, or pass it through a garlic press.

3. Place the artichokes, garlic, spinach, mayonnaise, mozzarella, 1/2 cup of the Parmesan, and the onion in a large bowl and stir until well combined. Spoon into an ungreased 8-inch square baking pan and top with the remaining 1/2 cup Parmesan cheese. Bake for 20 to 25 minutes, or until it just begins to bubble on the edges. Serve warm with crackers or pita chips on the side.

Reprinted with permission from College Vegetarian Cooking: Feed Yourself and Your Friends. Copyright © 2009 by Megan Carle and Jill Carle, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Penny De Los Santos.

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