It’s World Cup time again, so I’ve invented this recipe in honour of the team I’ll be cheering for.
Go Italy! Artichoke and Spinach Dip
4-6 canned artichoke hearts, well drained and chopped
1 cup fresh spinach, wilted in a hot pan with a little oil and salt, and well drained
1 cup chopped cooked shrimp
1 small red pepper, chopped
1/2 cup Hellmans mayonnaise
1/2 cup mozzarella, coarsely grated
1/4 cup parmigiano reggiano, grated
Stir all the ingredients together in a small bowl and season to taste with a good grinding of pepper and a dash of Lea and Perrins Worcestershire sauce. Scoop the mixture into a small, shallow, oven-proof dish and bake at 350 degrees in your toaster oven for 15 -20 minutes or until top is lightly golden brown. Serve with bagel or pita chips.