Basil Pesto Spinach & Artichoke Dip

I may never make regular spinach & artichoke dip again! This dip has so much flavor, I made this for a gathering and it was literally gone in minutes.

Basil Pesto Spinach & Artichoke Dip​

I may never make regular spinach & artichoke dip again! This dip has so much flavor, I made this for a gathering and it was literally gone in minutes. 

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

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