Categories: Dips- Spreads- Salsa

Ingredients

• 1 (12 oz.) pkg. frozen artichoke hearts, thawed
• 1 Tbsp. salted butter
• 3 large garlic clovers, minced
• 1 (6 oz.) container baby spinach
• 2 scallions, sliced
• 3 oz. Parmesan cheese, grated (about 3/4 cup)
• 1/3 cup toasted pecan halves
• 1/2 cup extra-virgin olive oil
• 2 tsp. lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• Assorted flatbread and crudités

Directions

1. Drain artichokes well, squeezing lightly to release excess moisture. Melt butter in a large skillet over medium high. Add artichokes, cook, stirring occasionally, until hot, about 3 minutes. Stir in garlic, and remove from heat. Let stand until cool, about 20 minutes.

2. Process spinach and scallions in a food processor, stopping to scrape sides as necessary, until finely chopped. Transfer to a medium bowl. Process artichoke mixture, Parmesan, and pecans, until they chopped. Transfer to a medium bowl. Process artichoke mixture, Parmesan and pecans until finely chopped. Add artichoke-Parmesan mixture, oil, zest, and juice to spinach mixture in bowl; stir until well combined. Stir in salt and pepper.

3. Cover and chill at least 2 hours or up to 2 days. Serve with flatbreads and crudités.

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