Spinach and artichoke dip

Time 10 minutes
Yields Makes 2 cups
Spinach and artichoke dip

Place shallots, cream cheese, mayonnaise and Worcestershire sauce in food processor bowl fitted with metal blade. Process until smooth. Add spinach and artichokes; pulse on and off for slightly lumpy consistency and transfer to bowl. An alternative: continuous processing for smooth consistency. Add milk for desired consistency. Season to taste with salt and red pepper flakes. Refrigerate overnight or as long as 3 days.


To serve, stir, adjust consistency according to its use and adjust seasoning. Serve chilled.

This also makes a great spread for toasted black bread.

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