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About
Artichoke Dip Made Easy
This past weekend was spent in Chicago, Illinois with my brother and sister-in-laws. It has been a long awaited trip to see their new home, and to spend time in the windy city. The afternoon was spent eating dim sum, walking through the Lincoln park zoo, and relaxing in the new home. A relaxing day to say the least. Granted we had seven kids with us, with an eight year old being the oldest, so there were some trying times, but overall good times. We ended our day trip by eating dinner at the Rainforest Cafe. Our family was there once before, but in Orlando, and I forgot how horrible the service was, but after all, we were doing it for the kids right? Four drinks into the night and an appetizer was finally served. It was artichoke dip. As I did not attempt to try the dip, I did recall having this warm and comforting dip on several occasions. Well, you know me; the thought of artichoke dip sparked by interest in making it my way, and one that was truly delicious. My wife will attest to it.
Very simple to make and a great appetizer at any party.
Ingredients:
- 1 15 oz can of artichoke hearts, in water, chopped
- 8 oz cream cheese, warmed
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Paremesan Regianno cheese
- 1/4 cup of mayonnaise
- Pinch of salt
- Pinch of pepper
- 1 clove of garlic, minced
- 1 French baguette, sliced
- Carrot slices (optional)
Begin by warming up your cream cheese. You can do this in a skillet, or in the microwave. To a large bowl add the chopped and drained artichoke hearts. Toss in the remaining ingredients, excluding the bread and carrot slices. Mix well, incorporating all of your ingredients.
This is a great time to use your ramekins if you have them. If not, you will need to place the mixture into a small enough bowl to be able to be placed under the broiler. Once you add the mixture to the ramekins, filling them to the top, place them under a broiler until the cheese it nice and bubbly and begins to turn golden.
Be careful when removing them from the broiler, plate and serve with the french baguette and vegetables. Enjoy.
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Comments
- scott: My favorite recipe uses chipotles, avocados, black beans, corn, red onions, cilantro, lime...
- daxphillips: Hi Kathryn, yes, I have tried muffalettas, and grew up eating them. I make my own as well....
- Kathryn: Wow- that looks totally delicious! Have you ever tried a muffaletta? It's a New Orleans s...
- dawn hutchins: Ok you have convinced me...I'm sold. SO a whole head of garlic?...
- Angie: I love this post! I am Puerto Rican and we basically put sofrito in everything. One thin...
- Jennifer: Looks tasty, what do I use it in besides the gandules? Is it used in place of salsa? Or i...
- John Francis: That's a great idea, i'm going to try that....
- Alisa: What a great idea!I'll keep this in mind when we have some pulled pork leftovers.Im seriou...
- chelsi: Definitely will give these a try. Our house loves curry! Thank you for sharing!!! :D...
- Lea: This is my all-time favorite taco, although the taqueria I've been frequenting recently ha...
