Mold and Mildew Dip (Spinach Artichoke Dip) - Perfect Entertaining
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Mold and Mildew Dip (Spinach Artichoke Dip)

This is one of my favorite dips to serve for dinner or as a snack. I like using homemade mayonnaise, but you can use your favorite mayonnaise. Use Parmesan, Romano, or Asiago cheese in this dip, but make sure that it is freshly grated for the best flavor. The green color and odd consistancy of this dip make it perfect for Halloween, especially with the addition of some green food coloring.

2 boxes frozen artichoke hearts, defrosted and drained
2 cups mayonnaise
1 bunch thinly sliced scallions
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups grated Parmesan cheese
1 teaspoon white pepper
1 teaspoon Hungarian paprika
green food coloring

Coarsley chop the artichoke hearts and place in a medium ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese, and spices. Add as much green food coloring as desired. Bake at 350 degrees for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.

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