Looking for a delicious dip to serve during the holidays, try my Baked Artichoke Dip. It’s a crowd pleaser perfect for any kind of party.
Make this delectable dip with artichokes canned in spring water, not oil. Smooth on slices of Russian rye bread or serve with chips or vegetables for dipping.
Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 2 cups
Preheat oven to 375⁰F
Ingredients:
1 – 14oz artichoke hearts, drained
4 large cloves garlic
⅛ cup freshly grated Parmesan cheese
¼ cup each mayonnaise and cream cheese
1 tbsp fresh lemon juice
½ cup toasted pine nuts
Method:
- In a food processor fitted with a metal blade, finely chop artichoke hearts and garlic.
- Add all but 2 tbsp of the Parmesan, mayonnaise, cream cheese and lemon juice; process until smooth.
- Evenly spread in 4 cup oven proof dish, sprinkle with remaining cheese and pine nuts.
- Bake in 375⁰F oven for 20 minutes or until bubbly.
Toasting Pine Nuts:
Heat nuts in a large, heavy-bottomed skillet over medium-high heat. Stir and toss the nuts for 3 to 4 minutes, or until lightly browned.
