Warm Artichoke and Spinach Dip

We tested this with full-fat and light mayonnaise, and both were excellent. Prep: 10 minutes; Cook: 30 to 35 minutes.

Yield: Makes 8 to 10 servings

Ingredients

• 2  tablespoons  extra-virgin olive oil
• 1  medium onion, diced
• 2  (14-ounce) cans artichoke hearts, drained and chopped
• 1  (10-ounce) package frozen chopped spinach, cooked
• 1  cup  freshly grated Parmesan cheese
• 1  cup  mayonnaise
• 1/2  cup  fresh (soft) crustless breadcrumbs
• 1  to 2 tablespoons Worcestershire sauce
• 1  to 2 tablespoons hot sauce
• 2  teaspoons  prepared mustard
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped green onions (white and pale green parts only)
• Sea salt, to taste
• Freshly ground pepper, to taste
• Belgian endive, crostini, or crackers

Preparation

1. Preheat oven to 350°. Butter a 1-quart ovenproof dish, and set aside. Heat oil in a large skillet over medium heat. Add onion, and sauté 3 to 4 minutes or until soft and translucent.

2. Combine onion, artichoke, and next 9 ingredients in a large bowl, add sea salt and pepper, and stir to combine thoroughly. Transfer to prepared dish, and bake at 350° for 30 to 35 minutes or until heated through and bubbling around edges. Serve warm with Belgian endive, crostini, or crackers.