Serves 4-6
This wonderful dip is from my friend Erin Clement, who made it for many a Red Sox game in Charlestown.
2 cloves garlic, minced
1 ¼ cup freshly grated Parmesan cheese
1 14-oz. Jar marinated artichoke hearts, drained and chopped
1 ¼ cup mayonnaise
1 9 oz. package frozen chopped spinach, steamed and drained
1 ___ oz. can sliced water chestnuts, chopped
Crackers
Preheat oven to 350 degrees. Stir together ingredients and spoon into a pie plat or shallow casserole. Bake for 20 minutes or until lightly browned. Serve right away in the casserole with crackers.
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