Wednesday, October 16, 2013

Artichoke / Spinach Dip Aunt Faye's Recipe

Aunt Faye's Artichoke Spinach Dip

2 (8oz.) cans of artichoke hearts or bottoms, drained
1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.
1/4 C chopped fresh parsley
3 TBS minced shallot or green onion
1 large clove of garlic, mashed
2 TBS fresh lemon juice
2 tsp fresh dill
1 C mayonnaise
2 C sour cream
1 TBS Dijon mustard
salt and pepper to taste

Roughly chop artichokes in a food processor or they can be pureed!
Add all ingredients, by hand, in a large bowl until well combined.

It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.

If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!

Peace in the Kitchen!

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