Artichoke Dip (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
nonstick cooking spray |
one 14-ounce can quartered artichoke hearts, drained |
one 8-ounce package cream cheese, softened |
1 cup mayonnaise |
1 cup sour cream |
3/4 cup grated parmesan |
salt |
1/2 teaspoon freshly ground black pepper |
hot sauce, optional |
1 to 1 1/2 tablespoons vegetable oil |
1 1/2 cups very thinly sliced leeks (sliced lengthwise) |
baguette slices or assorted crackers, for serving |
Directions:
1. Preheat the oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine the artichokes, cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and hot sauce if desired. Stir well. Spoon into the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan on top. Bake until bubbly, 25 to 30 minutes.
3. In a small skillet, heat the oil until hot. Add the leeks and fry, stirring constantly, until crisp, about 5 minutes. Drain on paper towels and sprinkle with salt if desired. Sprinkle over the dip before serving. Serve warm with baguette slices or assorted crackers.
4. Cook's Note: Dip can be made ahead up to 24 hours, refrigerated and reheated. Sprinkle with the leeks just before serving.
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