Artichoke and Spinach Relish With Walnuts

Makes about 1 1/2 cups

Ingredients

1/4 cup walnuts

1 13.75-ounce can artichoke hearts, rinsed and chopped

1 cup baby spinach, chopped

1/4 cup grated Parmesan (about 1 ounce)

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

kosher salt and black pepper

crackers and cut-up vegetables, for serving

Directions

Heat oven to 400º F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

In a small bowl, combine the artichoke hearts, spinach, Parmesan, mayonnaise, lemon juice, walnuts, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve with the crackers and vegetables.

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