Artichoke Dip

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

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 [175C] 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.

cup

mayonnaise (reduced fat)

 

 

60

ml

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

tsp

tobasco sauce

 

 

3

ml

tsp

kosher salt

1

ml

tsp

freshly ground pepper

 

 

1

ml

2

cups

frozen artichoke hearts, thawed and chopped

18

ounces

510

grams

Preheat oven to 350 F [175C].

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 [175C] for 30 minutes or until artichoke mixture is hot and begins to brown.
Serve warm.

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