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:
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