Hot Artichoke Dip

Hot Artichoke Dip | Pinky's Pantry
The first time I tried artichoke dip was at a restaurant in San Francisco. It was to die for. They served it with thin, crispy tortilla chips. The dip was warm, cheesy, gooey, in short, everything you want in a dip. One bite and I was a fan for life.

This dip is easy to prepare. If you have a food processor, you could throw everything except the artichoke hearts in there and get it all blended together. Then add the artichoke hearts last and pulse them a few times so they’re chopped but not mush. Scrape it all into your gratin dish and bake.

HOT ARTICHOKE DIP

  • 1 pkg. (8 ozs.) cream cheese, softened
  • ½ cup mayonnaise
  • 1 can (14 ozs.) artichoke hearts in water, drained and chopped
  • 2 green onions, sliced thin
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella
  • ½ cup grated parmesan
  1. Preheat oven to 350°F.
  2. Using an electric mixer, beat cream cheese until smooth.
  3. Beat in mayonnaise until well combined.
  4. Add remaining ingredients and stir together well.
  5. Transfer mixture to a pie plate or shallow gratin dish.
  6. Bake for 30 – 40 minutes or until mixture is bubbling and top is golden brown.
  7. Serve hot with bread, crackers, tortilla chips, or veggies.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s