20 oz of Lambs Quarter, cooked and chopped
15oz. Artichoke Hearts, chopped
1 C Mayonaise
1 C Parmesan Cheese
1 C Monterrey and Cheddar Cheese Blend
16 oz. Cream Cheese, softened
1 1/2 Tb. Garlic Powder
1/2 Onion, Chopped
2 Tb. Liquid Smoke
This recipe was originally for Spinach Artichoke Dip, but I really wanted to give it a try with the lambs quarter! And it was FANTASTIC! My sister, Pebbles, shared her dip recipe with me and I altered it a little to suit our taste buds in this home. It was a huge hit! Here is how I made the Lambs Quarter Artichoke Dip!
I started with mixing the mayo, Parmesan cheese, Monterrey/Cheddar cheese blend, cream cheese, garlic powder and liquid smoke together in my stand mixer.
I then blended the chopped artichoke hearts into the cheese mixture.
And, lastly, I mixed in the chopped lambs quarter. You can use spinach if you would like. Be sure you really wring out the greens of your choice really well. You don’t want this dip to be soup!
I then spread the mixture out into a greased casserole dish and baked it, covered, at 350 degrees for about 45 minutes. I then removed the foil and baked it another 15 minutes to brown the top.
Isn’t it pretty? Lightly golden! Warm! And it is great with tortilla chips or even some fresh veggies.