Name: Lambs Quarter Artichoke Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 20 oz Lambs Quarter (cooked, wrung, chopped); 15 oz Artichoke Hearts (chopped); 1 C Mayonnaise; 1 C Parmesan Cheese (grated); 1 C Monterey/Cheddar Cheese Blend (shredded); 16 oz Cream Cheese (softened); 1 1/2 Tb Garlic Powder; 1/2 Onion (chopped); 2 Tb Liquid Smoke

The Perfect Appetizer

Lambs Quarter Artichoke Dip is the perfect appetizer. This dip is warm, savory, and tangy. This recipe was adapted from my sister, Pebbles, Spinach Artichoke Dip Recipe. Her dip was, and still is, a show stopper at all the family functions. The warm, cheesy goodness dripping from a giant tortilla chip, YUM! It doesn’t get much better than that. The only difference between Peb’s recipe and mine is the lamb’s quarter replaces the spinach. Once I found out lambs quarter was such a perfect spinach alternative, I have used it in every dish.

Making Lambs Quarter Artichoke Dip

First, I start by greasing a 9×13 inch casserole dish and set aside. Preheat your oven to 350 degrees. I like to use my Kitchen Aid stand mixer to combined all the ingredients. It makes quick work of this dish. Combine the mayo, Parmesan cheese, Monterey/Cheddar cheese blend, cream cheese, garlic powder and liquid smoke together in my stand mixer. Next blend the chopped artichoke hearts and onion into the cheese mixture. And, lastly, I mixed in the chopped lambs quarter. You can use spinach if you would like. No matter which green you choose to use, be sure you really wring them out. You don’t want this dip to be soup!

Now spread the mixture into the greased 9×13 inch dish and bake for 45 mins at 350 degrees. You want the top of the dip to be golden and toasted. Let the dip rest about 15 minutes before serving. This appetizer is best served warm but not piping hot! Enjoy with chips or crackers.