Ingredients

Scale

For the pesto:

About 3 cups of fresh spinach leaves
1 Fresh garlic clove
1 T Lemon juice
1/2 cup Basil Olive Oil
1/2 cup Pepitas
1/4 cup fresh grated parmesan

For the dip:

6–8 artichokes from a jar, cut into 1” pieces
1 – 1 1/2 cups of fresh spinach leaves, whole
1/2 cup mayo or greek yogurt
1/2 cup freshly made pesto (from above)
1/4 cup fresh grated parmesan
1/2 cup to 1 cup of shredded mozzarella or white sharp cheddar cheese
Baguette, sliced & baked

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Instructions

1. In a food processor, blend all pesto ingredients together until smooth & creamy

2. Preheat oven to 350 degrees. Grease a pie plate & set aside

3. In a medium bowl, combine all ingredients for the dip

4. Bake for 25-30 minutes or until the top is golden brown and bubbly

5. While the dip is baking, slice the baguette. Place on a small cookie sheet or jelly roll pan, then brush each piece with Basil Olive Oil. Place crostinis in the oven with the dip and bake until golden brown

~ Enjoy!!