This is a delicious Creamy Artichoke Dip and it's the perfect appetizer. It's delicious served warm with pita crackers. Make it when you are hosting during the year, it's a crowd-pleaser. Would be perfect for Superbowl! It's also vegetarian.
The Holidays are coming fast. This week I have to prepare baked goods for a bake sale that my son is doing, with other Ambassadors, at the University of Ottawa. They are raising funds for the Starlight Children's Foundation. So the next two days I will be in the kitchen baking.
Next week my friend Suzanne is hosting our December Book Club and the theme this month is Cookie Exchange. I still don't know what cookies I will be baking but can't wait to see what everyone will share with the group.
CREAMY ARTICHOKE DIP
Ingredients:
1/2 cup low-fat cream cheese, softened
1/4 cup mayonnaise
3 tbsp grated fresh Parmesan cheese
2 tsp garlic, minced
2 tsp fresh lemon juice
1/2 tsp hot pepper sauce
1/4 tsp salt
18-ounce frozen artichoke hearts (2 cups), thawed and chopped
Directions:
1- Preheat oven to 350F.
2- Combine all ingredients, except artichoke hearts in a medium bowl. Stir well with a fork.
3- Incorporate the artichoke hearts.
4- Place in a 8-inch square baking dish sprayed with PAM or divide into small Le Creuset Mini Ovale Cocotte.
5- Bake for 30 minutes. Serve warm.
Adapted from CL
Ingredients:
1/2 cup low-fat cream cheese, softened
1/4 cup mayonnaise
3 tbsp grated fresh Parmesan cheese
2 tsp garlic, minced
2 tsp fresh lemon juice
1/2 tsp hot pepper sauce
1/4 tsp salt
18-ounce frozen artichoke hearts (2 cups), thawed and chopped
Directions:
1- Preheat oven to 350F.
2- Combine all ingredients, except artichoke hearts in a medium bowl. Stir well with a fork.
3- Incorporate the artichoke hearts.
4- Place in a 8-inch square baking dish sprayed with PAM or divide into small Le Creuset Mini Ovale Cocotte.
5- Bake for 30 minutes. Serve warm.
Adapted from CL
