Sunday, December 27, 2009

Artichoke and Spinach Relish

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.

No comments:

Post a Comment