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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love artichoke dip, and I loved it when my niece prepared this one in the crockpot - so easy for entertaining! The flavors are delish...fresh French or Italian bread chunks or toasted rounds, sturdy crackers, pita or english muffin toast points are my favorite dippers . Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 (8 ounce) container sour cream |
3 tablespoons worcestershire sauce (i prefer half the amount, but it's up to your taste buds!) |
dash of hot sauce |
dash of dill weed |
dash of pepper |
1 tablespoon butter |
1/2 red or sweet white onion, diced finely |
2 to 6 cloves garlic, minced or diced finely |
4 ounces fresh mushrooms, diced finely |
2 (6 ounce) jars marinated artichoke hearts, drained and chopped |
4 ounces fresh grated parmesan cheese, plus additional for topping |
Directions:
1. In large bowl, blend together the cream cheese, sour cream, Worcestershire, hot sauce, dill weed and pepper.
2. In a skillet, sauté onion, garlic, mushrooms and artichoke hearts in the butter; add to cream cheese mixture.
3. Stir in parmesan.
4. Put dip in crock-pot and top with some additional parmesan cheese.
5. Heat on High until dip is hot and bubbly, then reduce temperature to Keep Warm.
6. NOTE: if you don't have a crockpot, you can put the dip in a buttered 9 x 13 pan and bake at 350 degrees for 30 minutes, or until dip is bubbly around the edges.
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