BAKED SPINACH & ARTICHOKE DIP

This artichoke dip is one of my favorite ways to welcome people to a party – it’s warm, inviting and extremely addictive! It also only takes a few minutes to prepare, so it also makes your life easy! You can play around with the recipe a bit – leave out the spinach, make it spicier (at TomTom we add grilled Shishito peppers!) – to really make it your own!

INGREDIENTS

2 small cans artichoke hearts, drained and chopped

1 handful fresh baby spinach, chopped

1 mini can fire roasted green chilis

1.5 – 1.75 cups grated Parmesan (reserve 1 tbsp of Parmesan to sprinkle on the top)

1.5 cups light mayonnaise

Salt & pepper

PREPARATION

1.     Preheat the oven to 300° F

2.     Combine the artichoke hearts, spinach and chilis in a large bowl.

3.     Slowly add in the Parmesan and Mayo a bit at a time, until it reaches the consistency you like. I personally like slightly more Parmesan and less mayo.

4.     Sprinkle in a little salt (no more than a pinch) and a few pinches of pepper.

5.     Put the artichoke dip into a baking dish (I prefer a Pie Dish as they’re pretty to take straight out of the oven and serve with!)

6.     Sprinkle the remaining Parmesan over the top and a touch of black pepper.

7.     Bake for 30-40 minutes until it starts to turn golden brown. If it isn’t as brown as you’d like it, turn on the broiler for 10-15 seconds - make sure to watch this closely, with the oven door open, as literally 5 seconds extra can burn your whole dish!

8.     Serve by placing the entire pie dish on a large platter and surrounding it with pita chips!