Page 7 - Indulgence

Artichoke Spinach Dip

Another party “perfect host or hostess” show stopper. It’s just remarkably easy to
make and everyone enjoys. While artichokes may sometimes be difficult to pair with

wine, the infusion of cheese and spinach make for a great combination with
everything. Canned artichokes are ideal but never substitute the use of fresh spinach
and real shredded Parmesan & Swiss cheese to achieve the ultimate in flavor seduction.

While most white or red wines will harmonize well, consider pairing with a dry version
of a white wine made from Riesling or Gewürztraminer grapes.
Thanks, Mary McKinney for a festive recipe favorite!

1 14 oz. can quartered artichoke hearts, drained and chopped

1 cup shredded Parmesan cheese
1 cup shredded Swiss cheese
1 cup mayonnaise

3 cloves garlic, minced
1 package fresh spinach, chopped (approx. 2 cups)
1 t. cracked black pepper

1 T. crushed red pepper flakes

Preheat oven to 350 degrees F.

Place artichokes in a colander and rinse well with cold water.

Let drain while you combine the cheeses with the mayonnaise,

garlic, black pepper and red pepper flakes in a medium sized
bowl.

Add the chopped fresh spinach and stir until mixed well.

Coarsely chop the artichokes then gently stir them in with the
mayonnaise mixture until incorporated.

Transfer this mixture to an ovenproof baking dish and bake at
350 degrees F. for 20 - 30 minutes until the cheeses are melted

and slightly browned on top.

Serve with Wheat Thin crackers, tortilla chips or crudités.