Artichoke And Spinach Dip Recipe

Youll love this healthier, colorful update on an old crowd favorite: hot spinach-artichoke dip. Instead of the usual mayonnaise-sour cream based dip, our artichoke and spinach dip combines fresh spinach, scallions, and artichokes with parmesan cheese, lemon zest, and toasted pecans to make a vibrant, fresh spread that doesnt taste healthy at all. For best flavor, grate your cheese by hand with the small holes of a box grater. The recipe comes together easily in a food processor and needs to be chilled for at least two hours, or overnight. Serve this delicious dip with your favorite flatbreads, crackers, and crudit, or as part of an appetizer platter with olives, cured meats, and cheeses. Its also delicious spread on toasted baguette slices. If youre lucky enough to have leftovers (dont plan on it), toss them with hot pasta or add a dollop of the dip to grilled fish, shrimp, or chicken. The recipe can be made up to two days in advance, if you wish. Store the artichoke and spinach dip covered in the refrigerator until youre ready to serve it. We also recommend making a double batch because its just that good.