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
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2 comments:
drool....
This dip is a goddamn menace!
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