Friday, December 9, 2011

Baked Artichoke Dip

Well... we have gotten through another week of work.  It's finally Friday and I can't wait for the next two glorious sleep-in days. I live for the weekends. I love lounging around in pajamas, watching movies late into the night, sipping wine with friends,  and of course, spending time in the kitchen. This weekend, Todd and I are hosting our annual ugly sweater Christmas party. I can't wait to show you all the new recipes next week! (If they work out as beautifully as I have them planned that is.)

In the meantime, I am going to show you this little delightful snack that joined in our appetizer meal last weekend. Along with the blue cheese and honey bruschetta, we made this ooey-gooey super cheesy artichoke dip. Every restaurant has a great appetizer, but for $9 bucks a pop why bother leaving the house when you can whip up the same thing at home and for a lot cheaper!

Cheesy Baked Artichoke Dip
Serves: Two

1/2 Cup fresh grated Parmesan cheese
1/4 Cup Hot and Spicy Mayonnaise
1/4 Cup Sour Cream
1 teaspoon ground black pepper
1/2 teaspoon onion salt
1 teaspoon garlic powder
1/2 teaspoon salt
1 14-ounce can of artichokes pack in water, well drained and chopped into 1/4 inch pieces
1/4 teaspoon paprika
1 Cup Italian cheese blend
French baguette, sliced and toasted

Preheat oven to 375°F

In a small bowl whisk together the Parmesan cheese, mayonnaise, sour cream, pepper, onion, salt, and garlic powder until all ingredients are blended together well. Transfer to a 3 cup ramekin or baking dish. (If making ahead, cover and refrigerate for up to 24 hours.)

Sprinkle dip with Italian cheese blend and paprika.

Bake for about 25-35 minutes. Remove from oven.

Preheat broiler and place underneath for 2-3 minutes.

Serve warm with toasted baguette slices and/or crackers.

Source: Picky Cook; originally from Bon Appetit, February 2001

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