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Artichoke Dip Recipe | |
Dips | |
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Ingredients:
1/2 cup mayonnaise (NOT salad dressing)1/2 cup sour cream 8 oz. creem cheese, softened to room temperature 2 cans (14 oz. each) artichoke hearts, water-packed, drained* 1 or 2 drops hot pepper sauce (optional) 1 small garlic clove, minced 1 teaspoon lemon juice 1 cup grated Parmesan cheese (NOT the stuff in the green can)
Directions:
Preheat oven to 350 degrees. Place all ingredients in a food processor and blend until smooth. (If using a blender instead of a food processor, stop the machine frequently and scrape down the sides of the container with a rubber spaturla, after the blades have stopped completely.) Blend just until the mixture is smooth. Coat a 1 1/2 quart baking dish with nonstick vegetable spray, then pour in the mixture. Bake for 30 minutes, or until lightly browned.Serve with cocktail rye, French or sourdough bread, sliced thin. NOTES: You can bake this spread in several small dishes. When cool, cover each with plastic wrap and freeze for later use. When ready to use, thaw, then remove plastic wrap, and rewarm in the oven or microwave. *Although the "original" recipe called for the water-packed artichokes, the marinated artichokes make a TANGY spread. | |