Warm artichoke, kale and spinach cheesy dip

Name: Warm artichoke, kale and spinach cheesy dip
Yield: 12
Ingredients: 400 g Artichokes, hearts, in oil or brine, drained, from a jar or can (Main); 250 g Cream cheese; 1 cup Mayonnaise; 100 g Baby spinach, and kale leaves; 1 cup Parmesan cheese, grated; alternatively use tasty cheese

for 12 people

Tam West

Bite

By Jo Seagar

This recipe was extracted from Elbows Off the Table, Please by Jo Seagar (Random House NZ) RRP $50.

Ingredients

400 g	Artichokes, hearts, in oil or brine, drained, from a jar or can (Main)
250 g	Cream cheese
1 cup	Mayonnaise
100 g	Baby spinach, and kale leaves
1 cup	Parmesan cheese, grated; alternatively use tasty cheese

Directions

Heat oven to 180C.
Place all the ingredients in a food processor. Run the machine until coarsely chopped and mixed, but not completely pureed smooth. Pour into an ovenproof dish and heat for 15-20 minutes until warmed and just starting to brown on the top.
Serve with chunks of crusty bread, crackers, crostini, poppadoms or vegetable crudites.

If you like the sound of this recipe, try Jo Seagar's

parmersan, pine nut and fennel crackers.