Junior League- Baked Artichoke Dip |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Baked Artichoke Dip Ingredients:
1 egg yolks or 1 egg substitute |
2 teaspoons fresh lemon juice |
1 teaspoon minced garlic |
1/4 teaspoon dijon mustard |
1 teaspoon kosher salt |
1/4 teaspoon chopped fresh parsley |
white pepper |
3/4 cup extra-virgin olive oil |
1/4 cup chopped onion |
1 teaspoon extra-virgin olive oil |
1 (14 ounce) drained can artichoke hearts |
2/3 cup freshly grated parmesan cheese |
2 tablespoons freshly grated asiago cheese |
2 tablespoons freshly grated romano cheese |
1/4 teaspoon minced garlic |
1/4 teaspoon white pepper |
1/4 teaspoon kosher salt |
2 teaspoons finely minced fresh basil |
Directions:
1. For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
2. For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
3. Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.
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