I always have three or four appetizers around for guests to sample while everyone arrives. Hot Artichoke Dip is always a hit. I like the added spice and versatility of this recipe. It can be served with a variety of chips or crackers, but we like tortilla chips best. Or stuff it inside mushroom caps for a more impressive presentation!
This dip does not travel particularly well. If you want to take it to a party, take it unbaked and slip it into your host's oven after you arrive.
What's In It:
1 (14 oz.) c. artichoke hearts, drained
1 c. freshly grated Parmesan cheese (The powdered stuff in the shaker has a place, but this isn't it.)
8 oz. cream cheese at room temperature (Use "lite" if you like, but it won't be as good.)
1/2 c. mayonnaise (See above)
1/2 tsp. dried dill
1/4 tsp. minced garlic
How To Make It:
Heat oven to 400 degrees.
Coarsely chop artichoke hearts in food processor. Add all other ingredients and process until smooth.
Scrape mixture into 10" pie plate, smoothing top with spatula.
Bake until bubbling, about 15 minutes. Serve with chip of choice.
Alternate serving suggestion: Spoon dip into fresh, washed mushroom caps (You will need about three pounds) Brush edges of the caps with melted butter and place in 13" by 9" baking dish. Bake in 400 degree oven for about 15 minutes. Serve immediately.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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