Hot & Cheesy Artichoke Dip
By
Mary Compton
@marykate16
1
There are so many wonderful recipe variations of artichoke dips out there, and I just wanted to share one version with you that we often make for our family & friends gatherings. I'm sharing the basic recipe first, then have listed some additional, optional ingredients you may want to try. We have tried them all, and find that any way you make this, it's delicious! (If you wish to make this "less calories" use fat-free or low fat cheeses, mayo, & sour cream.)
Ingredients
- 14-16 oz. can artichoke hearts, drained
- 4 oz. can diced green chilies, drained
- or 1 jalapeno, seeded & sliced into chunks
- 2 fresh garlic cloves, smashed/skin removed
- 8 oz. package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly shredded parmesan or parmesan-romano cheese
- dill weed [fresh or dried], salt, & black pepper...to taste
How to Make Hot & Cheesy Artichoke Dip
- 1Pre-heat oven to 350-degrees...bake on middle rack placement...
- 2Place all ingredients into food processor bowl; process 'til smooth. Taste; adjust seasonings as necessary. Spread mixture evenly into oven proof (non-greased) serving dish.
- 3Bake 'til hot & bubbly, about 25 minutes...
Serve w/favorite crackers, chips, &/or fresh veggies. - 4OPTIONAL ADDITIONS: Add your favorites...NOT to be processed w/above ingredients...stir these into already processed mixture:
1 thinly sliced green onion
2-3 slices [cooked & crumbled] bacon
1/4 cup coarsely chopped water chestnuts
2 tablespoons [drained & chopped] red pimento - 5May add "TOPPING" before baking: Sprinkle 1/2 to 1 cup freshly shredded Monterey Jack cheese over top of artichoke mixture then add the following on top of cheese layer:
Melt 2-3 tablespoons butter...add 1 cup Panko...stir 'til butter soaks into Panko...sprinkle evenly on top of cheese layer... bake as directed.
