The Family Cookbook
Culinary Heirlooms
loris spinach dip
by Doug Anderson
Reprinted from Bulletin 071, November 16, 2003

     Hello again, and welcome to another "tribunal in taste," another "culinary coup d'etat," another "gala of the gastronomique," as it were. We pride ourselves on our many gifted contributors, and today's entry is no exception. This week's recipe is just what you need when you are having people over and Chex Mix just isn't going to do it. Please don't write in, I like Chex Mix too, but sometimes you want a little something that says, "Hey, I know this is informal, but do we have to be complete slobs about it?"
      This week we have a fine comfort food to present from my talented niece Lori, so let's not waste any more time with my cheeky introduction and get right to it! Check out:

Lori's Spectacular Spinach & Artichoke Dip

Lori's Spectacular Spinach & Artichoke Dip

1 box frozen artichoke hearts, defrosted and drained

2 cups mayonnaise

1 bunch thinly sliced scallions

2 boxes (10 oz.) frozen chopped spinach, thawed & squeezed dry

2 cups grated Parmesan cheese

Black pepper to taste

1 clove garlic

Coarsely chop the artichoke hearts & place in large ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese, pepper and garlic (use garlic press if possible). Mix together. Back at 350 degrees for 30 minutes and serve with sturdy crackers, tortilla chips or bread rounds.

      "Cool beans," as the kids used to say about ten years ago. Thanks, Lori, for a classy condiment that will go well with garden parties, bridge games, covert espionage operations, the like. Oh yeah, some of you may remember scallions as that hit pop song from the wonderful, magical decade known as the sixties; Green Onions. See you next week, when the recipe you're reading may be yours!

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