Artichoke & Greens Dip
(14 oz can or 2 small jars)
lightweight leafy greens
(spinach, basil, parsley, cilantro)
(parmesan or non-dairy parm)
(or 1/3 c olive oil)
Preheat the oven to 350 F
Strain the artichokes, reserving the liquid for soup stock or some other purpose if you wish.
Chop up the artichokes into roughly ½-1 inch pieces.
Chop the greens roughly, removing them from any tough stems as needed. Note: You could also use wild lambs quarters as your green if you have them. Or add about 1 cup of leftover cooked greens.
Grate the cheese.
Mix all ingredients together, adding a little more mayo or oil if it’s too dry—it should be thick, but easily stir-able, and juicy.
Place in a 1-1.5 quart baking dish and bake about 30 minutes.
Yummy warm and cold, served with veggies, chips, or crackers.