. We'll be serving it with homemade crostini; the magazine suggests crackers and vegetables for dipping.The relish can be made and refrigerated up to 1 day in advance! While I would feel completely comfortable substituting ReaLemon for fresh lemon juice, there is No Substitute for real mayonnaise. You're just going to have to trust me on this. (it's only a few tablespoons, anyway)
This relish is a light, refreshing change to heavier dips you'll see on holiday tables. I really loved it. Cath made it ahead, but left the walnuts out to be stirred in right before serving. I think that was a smart move. Delicious!
Artichoke and Spinach Relish with walnuts
Hands-on time: 10 minutes
total time: 10 minutes
makes about 1 1/2 cups
1/4 cup walnuts
1 13.75-ounce can artichoke hearts, rinsed and chopped
1 cup baby spinach, chopped
1/4 cup grated Parmesan (about 1 ounce)
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
Kosher salt and black pepper
Heat oven to 400 degrees F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
In a small bowl, combine the artichoke hearts, spinach, Parmesan, mayonnaise, lemon juice, walnuts, 1/4 teaspoon salt and 1/8 teaspoon pepper.
No comments:
Post a Comment