You can prepare this dip, except for the baking, up to a day in advance. The piquant flavors of artichokes, parmesan cheese, and mayonnaise lend spice to the dip. Serve it with crackers or fresh vegetables.
Good served with raw broccoli, trimmed and cut into 3-inch slim sticks; carrot, celery, cucumber, zucchini sticks; cherry tomatoes; green pepper strips; king-size corn chips, Melba toast rounds, or other thin whole wheat crackers.
Hot and Cold Appetizers, Section 1, Card 6
Hot Artichoke Dip
- 1 14- ounce can artichoke hearts
- 1 cup mayonnaise
- 1 cup parmesan cheese grated
- 1 clove garlic minced or pressed
- 1/8 teaspoon dijon-style mustard
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
Drain artichokes very well, squeezing out all the juice.
Place artichokes, mayonnaise, parmesan cheese, garlic and mustard into work bowl of food processor fitted with the steel blade, or into a blender. Process until mixture is chopped, but not completely pureed.
Add salt and lemon juice. Tur into a lightly buttered shallow baking dish, about 2-cup size. Use one in which the dip can be served. You may cover and refrigerate dip at this point untilr eady to serve.
Bake at 350 approximately 20 minutes or until lightly browned on top. If oil comes to the surface, blot off with paper towel.
Serve hot as a dip for vegetables or chips, or spread on crackers.
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