Artichoke Spinach Dip

By Snook

Baby, It's Cold Outside

Ingredients

• 2 T evoo
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 2 c baby spinach
• salt ad pepper to taste
• 4 oz. cream cheese, room temperature
• 1/2 c mayonnaise
• 1 scallion, thinly sliced on the bias
• 1 T lemon juice
• 1 t Worchestershire
• 1/2 t Tabasco
• 1/2 c artichoke hearts, rough chopped
• 1/2 c parmesan cheese, grated
• 1/4 c panko bread crumbs mixed with 1 T melted butter
• Assorted crackers

Preparation

Step 1

Preheat the oven to 375 degrees.
Heat a saute pan over medium heat and add the olive oil. Gently saute the shallot and garlic until aromatic, about 1 minute. Add the spinach and cook until just wilted. Season with salt and pepper to taste.

Transfer the spinach mixture to a food processor and add the cream cheese. Puree until smooth.

Pour this mixture to a bowl and fold in the mayonnaise, scallions, lemon juice, Worcestershire, Tabasco, artichoke hearts and half of the parmesan cheese. Season to taste with salt and pepper.

Pour the dip into a small baking dish, and top with the bread crumbs and remaining parmesan cheese. Bake until the dip is golden brown and bubbly, about 25 minutes. Serve warm with crackers.