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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Try something other than nacho chips and salsa. Try this dip with tortilla chips and understand flavour. Ingredients:
4 pkgs (8 oz) full fat cream cheese (do not use lowfat/no-fat because it separates) |
1 bunch spring onions |
1 pkg grated asiago cheese (12 oz) |
1 pkg grated parmesan cheese (12 oz) |
1 pkg grated mozzarella cheese ( 16 oz) |
1 red bell pepper |
1 tsp coarse ground black pepper |
1 tsp salt |
3 cans quartered artichoke hearts, drained |
1 and 1/2 cups (12 oz) full fat mayonnaise (do not use low-fat/no-fat because it separates and gets oily) |
1 tbsp worcestershire sauce |
1 tbsp tabasco sauce |
Directions:
1. Unwrap cream cream cheese and let sit in bowl to soften (about 1 hour)
2. Finely dice red pepper
3. Finely chop bunch spring onions
4. Drain artichoke hearts and reserve about a 1/4 cup juice
5. When cream cheese is soft, add salt, pepper, worcestershire, tabasco
6. With wooden spoon or potato masher combine ingredients and mash cream cheese into a softened paste. Add retained artichoke juice if needed.
7. Add Mayo
8. Mix some more
9. Add all grated cheeses
10. Add onion and bell pepper, mix well
11. Add artichokes last, since you do not want to beat them up and destroy them. Fold them in gently.
12. Pour into bread loaf pans (metal or pyrex) or casserole dish
13. Bake at 400 degrees Fahrenheit about 1 hour until bubbly and golden brown on top
14. Serve immediately with tortilla chips or sturdy bread
15. Its good cold on a sandwich the next day
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