Another of Andy's favorites. After enjoying hot artichoke dip at a restaurant as a newlywed, I searched online for recipes and combined a couple of them. Here is the result of my quest:
Hot Artichoke Dip
2 8-ounce (or 1 large) cans artichoke hearts (marinated or not), chopped
8 ounces cream cheese, softened
8 ounces shredded mozzarella
1/2 cup real mayonnaise
1 cup grated parmesan (fresh or Kraft)
2 cloves of garlic, peeled and crushed
1 teaspoon Italian blend seasoning
Combine all ingredients and spread into a casserole dish. Bake at 350 for 15 to 20 minutes, or until hot, slightly browned and bubbly. Enjoy with crackers, French bread, or vegetables. Andy and I like to take leftover dip, spread it on sliced French bread and put under the broiler. Emily, in your comment you should share your artichoke dip story (for another optional serving suggestion)!
1 comment:
My funny story about this recipe took place at the annual welcome picnic CSU's art department has in August. I made a nice batch of this dip and provided some nice toasted baguette rounds. Everyone loved the dip; it was gone in minutes and a few people asked for the recipe. Funny though, the baguette rounds were all still there at the end of the picnic. They ate it like a casserole.
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