Extra-cheesy spinach-artichoke dip from Food52

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Notes about this recipe

  • Barb_N on January 01, 2022

    We made this with finely chopped lacinato kale instead of the usual frozen spinach. The use of kale was borrowed from Hugh Acheson’s The Broad Fork, but using canned artichokes instead of preparing fresh globe artichokes. The texture elevated it beyond run of the mill ‘party’ fare and we all preferred this version.

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