Prep Time (minutes)
Cook Time (minutes)
4 cans of artichoke hearts
1 cup of Mayonnaise
1 cup of parmesan grated cheese
1 can of chopped spinach
Note: If you want to make a lighter version of this recipe as a tapenade: Blend 14 pitted green olives, 2 garlic cloves, 2T fresh parsley, 2 tsp capers, 1T olive oil, 10 artichoke hearts from the can, 1 tsp fresh lemon juice, salt & pepper.
1 Preheat oven to 350 degrees F.
2 Drain the artichoke hearts and drain the chopped spinach. Mash artichoke hearts with a form or chop in a food processor or blender. Add drained spinach, mayonnaise, and parmesan cheese. Mix well.
3 Bake for 30 minutes.
4 Serve with crackers. (Note: if you want it with a kick, add 1 garlic clove, lemon juice, and Tabasco sauce)