 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
After reading a bunch of other recipes and people's comments/complaints, I created this master recipe for artichoke dip. Even people who don't like artichokes love it. It has been my party standard for several years, and it goes fast! Read more ! Serve with tortilla chips or crackers. Ingredients:
1 (14 oz) can artichoke hearts or bottoms, drained and chopped |
1 (6 oz) can marinated artichoke hearts, drained and chopped |
1/2 (4 oz) can chopped green chile peppers (add the whole can if you like) |
2 oz pickled jalapeno peppers, chopped (i often add more) |
2 cloves garlic, peeled and chopped |
1/2 cup mayonnaise |
1/2 cup sour cream |
8 oz cream cheese |
1 cup grated parmesan cheese |
extra jalapeno slices for garnish (optional) |
Directions:
1. Preheat oven to 350 degrees F (200 degrees C).
2. Place the artichoke bottoms/hearts in a food processor or blender and process until smooth.
3. Add chiles, jalapenos and garlic. Continue processing.
4. Add mayonnaise, sour cream, cream cheese and Parmesan one at a time, processing thoroughly after each addition.
5. When the mixture is smooth and well-blended, transfer to a medium baking dish (I use a quiche dish or 8 square pan.)
6. Decorate with jalapeno slices if desired.
7. Bake in preheated oven 20-30 minutes, or until bubbly and lightly brown.
|
|