Monday, May 10, 2010

Artichoke Dip

From The All New, All Purpose Joy of Cooking. Very rich and delicious and very difficult to stop eating.

Baked Artichoke Dip
(About 2.5 cups)

Preheat oven to 400

Stir together in medium bowl:
1 C mayo
1 C grated Parmesan
1/2 C finely chopped onions

Pulse in a food processor until finely chopped:
One 13 3/4 oz. can artichoke hearts, well drained

Stir into the cheese mixture along with:
1 T fresh lemon juice or dry white wine
1/4 to 1/2 t ground black pepper

Scrape into a small baking dish or ovenproof crock.

Combine and sprinkle over the dip:
3 T dry unseasoned breadcrumbs
1 t olive oil

Bake until top is browned, about 20 minutes. Serve with crackers or toast


Kimberly said...


Beth said...

This dip is a goddamn menace!