Artichoke Dip

Serves: 6-8

A very rich, but delicious and easy hot appetizer (a lightened version follows, below).  The artichoke hearts are readily available either canned or frozen. Do not use the marinated type found in jars (if this is all you can find, wash them off well before using; the dip will have a slight tang due to the vinegar used in the marinade).

1 cup mayonnaise     250 ml 8 oz cheddar cheese — shredded     225 grams 8 oz mozzarella cheese — shredded     225 grams 4 oz  mushrooms — sliced     115 grams 14 oz artichoke hearts — chopped     400 grams 1 tsp garlic powder     5 ml ½ cup parmesan cheese — grated and divided into 2 portions 125 ml

Mix together all ingredients, except half of the parmesan cheese.
Spread in an 8 x 11 inch [20 cm x 28 cm] cake pan.
Sprinkle with remaining parmesan cheese.
Bake at 350° F [175°C] for about 30 minutes.
Serve it with crackers.

Variation:  Spread on bagel halves and broil until bubbly and golden.

Lightened Version:

Serves: 6        Cooking Light 9/07

                                        

To make this the night before, combine ingredients into baking dish as directed, then cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

¼ cup mayonnaise (reduced fat)     60 ml ½ cup block-style fat-free cream cheese, softened 4 ounces 115 grams 3 Tbs freshly grated parmesan cheese     50 grams 2 tsp minced garlic     10 ml 2 tsp fresh lemon juice     10 ml ½ tsp tobasco sauce     3 ml ¼ tsp kosher salt 1 ml ¼ tsp freshly ground pepper     1 ml 2 cups frozen artichoke hearts, thawed and chopped 18 ounces 510 grams

Preheat oven to 350° F [175°C].

Combine first 8 ingredients in a large bowl and stir until well blended.
Stir in artichoke hearts.
Spoon mixture into an 8” square baking dish coated with cooking spray.
Bake at 350° F [175°C] for 30 minutes or until artichoke mixture is hot and begins to brown.
Serve warm.

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