Joy's No Stress Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This recipe is from Joy Philbin, wife of Regis. It was printed in a magazine years ago and I make it every Christmas Eve. Ingredients:
2 (6 ounce) jars marinated artichoke hearts |
1 cup sour cream |
1 cup mayonnaise |
4 scallions, coarsely chopped |
1/4 cup parmesan cheese, plus |
1 tablespoon parmesan cheese |
2 minced garlic cloves |
1 (4 ounce) jar pimientos |
1/4 cup chopped black olives |
3 tablespoons flour |
Directions:
1. Preheat oven to 350°F.
2. Drain artichoke hearts and reserve 2 tbsps of the marinade.
3. In food processor puree 1/2 artichokes reserved marinade, sour cream, mayonnaise, scallions and 1/4 cup parmesan cheese until smooth.
4. Coarsely chop remaining artichokes, pimientos, olives and add flour.
5. Add to puree.
6. Spoon into 2 cup baking dish.
7. Sprinkle top with remaining cheese.
8. Bake 25 minutes.
9. Serve with crisp toasts/crackers.
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