Since we have a looooong weekend on the horizon, I thought you might need an appetizer for a party or get together. Whether there are 2 of you or 20 of you, this dip is a winner. The best part, there’s NO mayo involved so you can let it sit out longer without going bad. Another awesome part, you can make this up to two days in advance. #winning
I know, “no mayo in an artichoke and spinach dip?” It’s true. This healthier spin on the classic hot dip is fresh and bright and totally dippable. You can simply serve this dip with veggies and crackers like I did or you can add it to a platter of cheese, meats and other yummy bites.
To start, sauté the well drained artichokes (I used canned) in butter and then add in the garlic. Let this cool for 20 minutes. Next whirl the green onions and spinach in a food processor until finely chopped. Place in a bowl. Now add the artichokes, shredded parmesan, and pecans (!!!) to the food processor and whirl. Add that mixture to bowl with the spinach mixture along with EVOO, lemon zest and lemon juice. Season with salt and pepper and let marinate in the fridge for at least 2 hours before serving.
What are your plans for Memorial Day Weekend?
I think you should add “making this dip” to your plans.