Thursday, April 05, 2012

Recipe: Hot Artichoke Parmesan Dip

Last Saturday night we ate a very early dinner and were hungry again by 6:30. I decided to make a hot bubbling dip that we could eat with bread cubes.  I looked through the cupboard and found a can of artichoke hearts and put together a very tasty dip. One of the things I love about artichokes is that while eating them it changes the way the water tastes.

Makes 3 full ramekins

1/4 cup parmesan cheese + additional for sprinkling on top
3 T cup mayonaise
3 T sour cream
salt & pepper
1 T minced onion
1 tiny clove garlic, minced
1 can artichoke hearts, packed in water, drained

Preheat oven to 375.
In a food processor, blend artichoke hearts until chopped.
Add parmesan cheese, mayonnaise, sour cream, onion and garlic and pulse until mixture is lightly chunky or smooth (depending on your own taste).
Season with salt and pepper.
Grease ramekins. Divide the mixture into ramekins.
Sprinkle with additional parmesan cheese.
Bake until heated through and cheese on top is melted about 15 minutes.
Serve with crackers, bread cubes or toasted bread slices.

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