Artichoke & Spinach Relish

This is a quick appetizer I thought would be nice to try for Thanksgiving this year. My friend Catherine is making it for our appetizer spread. It came from the latest Real Simple magazine. 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.