Here's my recipe for artichoke dip. Pretty simple. But the dish is always emptied quickly.
1 can artichoke hearts, rinsed, drained, broken up
1 cup shredded mozzarella
3/4 c grated parmesan (canned is ok for this)
1/2 c mayo (sometimes I fill the 1/2 c measure about 3/4 of the way, then top with milk)
1 clove garlic, minced
few dashes of your favorite hot sauce
Mix it all up. Bake for about 45 minutes, or until the edges get that beautiful crusty yummy brown. Serve with tortilla chips or crostini.
2 comments:
I haven't really done much with artichokes. An artichoke dip sounds like a good place to start.
Very good place to start. Otherwise you could simply steam (maybe add lemon juice, garlic, white wine to the water) for about 45 minutes (until the leaves separate easily), then pull off the leaves and dip in mayo (ick), melted butter, or bagna cauda (my fave).
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