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Amped Up Artichoke Dip (#19)

January 2, 2012 by admin

 

For years, my aunt and uncle brought artichoke dip to our family get-togethers. It was my first taste of what I considered “gourmet cooking”. I loved it. I’d eat it nonstop, even forgoing turkey or whatever. The recipe is simple: chopped and drained artichoke hearts, 1 cup mayonnaise, 1 cup parmesan and a dash of tabasco sauce. Combine and bake.

It’s still my favorite dip. It’s actually my Gateway Dip, if you will. I still make the simple version, but I’ve experimented with different ratios and ingredients. I love the following recipe from “Delicious Dips” by Diane Morgan. The addition of shallots and lemon give it a little kick and just that amped up flavor that is really awesome.

This is the kind of dip where people take a bite, nod, and say “Mmmm”. This dip is one of my all-time faves. It gets 5 out of 5 pretzels, plus a bonus celery stick for introducing me to the Foodie world. (With thanks to Aunt Connie and Uncle Dave.)

 

INGREDIENTS

 

1 large shallot, halved

2 cans (13.75 ounces each) artichoke hearts packed in water, well drained

½ cup mayonnaise

½ cup sour cream

3 tablespoons lemon juice

1 cup grated Parmesan cheese

salt & pepper

1/3 cup unseasoned dry breadcrumbs

½ teaspoon dried oregano

2 teaspoons olive oil

 

1. In food processor with the metal blade, pulse the shallot until coarsely chopped. Add in the artichoke hearts and pulse again until coarsely chopped. (By pulsing the shallot first, you’ll make the pieces a bit smaller, which I prefer.)

 

2. In medium bowl, combine the mayo, sour cream, lemon juice, Parmesan cheese and salt and pepper. Add the chopped shallots and artichoke hearts and mix until well combined. Transfer to a buttered 1 ½ quart shallow baking dish.

 

3. In small bowl combine the breadcrumbs, oregano, and olive oil. Sprinkle over the dip.

 

4. Bake in 400 degree oven until the bread crumbs are toasty brown and the dip is bubbling at the edges. About 20-25 minutes, longer if you like it a little more bubbly.

 

NOTE: You can make this ahead of time. Make through step two and refrigerate. Just before baking, combine with step three.

 

PROCESS (In Pictures!)

Pulse those shallots and arty hearts. Get violent. It's okay.

 

Combine smooth and creamy ingredients placidly in separate bowl.

 

Mix it all together. Par-tay! Par-tay! (Not really. Just mix it.)

 

Sprinkle with topping and bake until it looks like this.

 

The Verdict

 

Eat it. Just eat it. And dunk with bagel chips, bruschetta, Club crackers, etc. Sometimes I just eat it as a side dish. I’m ashamed of that, but it’s true. And sorry for not taking a picture of what it looks like on a cracker. I was too busy eating.

 


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