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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I got this recipe from a Southern Belle cookbook from Charleston, South Carolina. I usually add a lot more garlic. Ingredients:
2 (14 ounce) cans artichoke hearts, drained |
1 (10 ounce) package frozen spinach |
1 1/2 cups mayonnaise |
1 cup freshly grated parmesan cheese |
1 -2 garlic clove, minced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon fresh lemon juice |
Directions:
1. Preheat the oved at 350 degrees.
2. Butter a 1 1/2 quart casserole dish.
3. Place the artichoke hearts in the boel of a food processor and process until chopped.
4. Cook spinach according to package instructions, drain well and squeeze to remove excess.
5. Combine all ingredients.
6. Transfer to the prepared casserole and bake until bubbly, about 35 minutes.
7. Serve hot, preferably in a chafing dish with a warmer.
8. Serve with pita chips or triskets.
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