Artichoke Dip

There are many recipes for artichoke dip. This is mine. This makes a large batch and is perfect for parties. 

 

1 14 oz. can artichoke hearts (not in oil), drained well, and chopped
1 clove garlic, minced 
3 T. chopped onion 
1 cup grated mozzarella cheese + a little for the topping
3/4 cup mayonnaise
1 4.5 oz. canned green chilies, drained
3 oz. cream cheese (not low fat), room temperature
Dash or two of hot sauce
Pepper to taste 
Dash Worcestershire sauce

Crostini for serving with the dip

Instructions: 

Preheat oven to 350 degrees F.
 
Combine the dip ingredients in a bowl and stir to combine.

Place in an 8x8 baking dish and top with additional mozzarella cheese. Bake for 30 minutes. It should come out nice and golden on the top. Serve with crostini.

Crostini Recipe

Ingredients
 
1 French-bread baguette, sliced 1/4" thick
1/4 cup extra virgin olive oil for brushing
1 Garlic clove, whole
Salt

Directions

Preheat oven to 375°F.

Lightly brush both sides of each side with olive oil using a pastry brush – just a thin layer of olive oil.

Place the slices in a single layer on two baking sheets that are lined with parchment paper.

Bake on middle rack for about 5 until golden; then turn them over and bake the second side, about another 5 minutes. Keep an eye on this so they don’t burn.

Once removed, rub the garlic clove on each slice and lightly sprinkle with salt on top.

Notes:

The crostini can be made a few days ahead of time as long as you keep them in an airtight container. I prefer to make them the same day that I serve my appetizers.