Sunday, November 15, 2009

Artichoke Dip

It seems like everyone has a recipe for Artichoke Dip, but this is the one I like to use. I LOVE the addition of dill and garlic in this one. It's so easy to whip up, and it bakes quickly, too. You don't even have to soften your cream cheese. We have been making this for New Year's Eve for a few years; my kids like it too.  It's good for any holiday, especially fall and winter ones. :)
This is delish served with a variety of things, including corn chips (Fritos Scoops!), tortilla chips, any kind of cracker, baby carrots or other veggies, and my fave- a warmed, crusty baguette. We warm a store-bought baguette in the oven and slice it thinly, then spread this dip onto the slices.

Artichoke Dip

1 (14 oz.) can artichoke hearts, drained
1 (8 oz.) package cream cheese
1 cup shredded parmesan cheese
1/2 cup good-quality mayonnaise
1 clove garlic, peeled
1 teaspoon dried dill weed

1. Preheat the oven to 400 degrees F (200 C).

2. Place the artichoke hearts and garlic in the food processor and process until smooth. Process the cream cheese, parmesan, mayo, and dill weed until the mixture is smooth and well blended. Transfer to a greased baking dish. (I use a small ceramic dish, but a 9-inch pie plate is a good size to use, too).

3. Bake in the preheated oven 10-15 minutes, or until bubbly and light brown.
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