Artichoke dip with crostini
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- 1 can(s)
- 14 oz artichoke hearts or 1 1/2 cp frozen, thawed
- 8 oz
- sharp white cheddar cheese, shredded
- 1/4 tsp
- garlic powder
- 1 Tbsp
- 1-2 pinch
- crushed red pepper flakes
- baguette, sliced 1/4 inch thick
- olive oil
1if using canned artichoke, drain and rinse. Chop artichoke finely or use a food proccessor. Mix with cheese, mayonnaise, garlic powder, and pepper flakes. Warm in oven or microwave until cheese is melted. Serve with crostini or tortilla chips.
2For crostini brush baguette slices with olive oil. Bake in a 425 degree oven until slightly golden and crisp, turning once.