This is a nice twist on the traditional warm dip. It is definitely more of a relish, a bit tart, and served cold. It's also quick and easy to prepare, a great thing to bring along to a party.
1/4 cup walnuts
1 14 oz can artichoke hearts, rinsed and chopped
1 cup baby spinach, chopped
1/4 cup grated parmesan
3 Tbs mayonnaise
2 Tbs fresh lemon juice
Kosher salt and black pepper
Crackers and cut-up vegetables, for serving
Heat oven to 400. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Let cool, then roughtly chop
In a small bowl, combine the artichoke hearts, spinach, Parmesan, mayonnaise, lemon juice, walnuts, 1/4 tsp salt and 1/8 tsp pepper. Serve with the crackers and vegetables.
Make ahead strategy: The reslish can be made and refrigerated up to 1 day in advance. From Real Simple Magazine.