Hot Artichoke Cheese Dip
Anne Shepler
ingredients
- 2 garlic cloves
- 1 green onion, chopped
- 1/3 cup grated Permigiano-Reggiano cheese, divided
- 1/3 cup mayonnaise
- 1/3 cream cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper
- 12 ounces frozen artichoke hearts, thawed and drained
- 24 slices baguette, toasted
directions
- 1
Preheat oven to 400 degrees.
- 2
Place garlic and onion in food processor and process until finely chopped. Add 1/4 cup Parmigiano cheese and next 4 ingredients (through pepper). Process until almost smooth. Add artichoke hearts and pulse until hearts are coarsely chopped.
- 3
Spoom mixture into a sprayed gratin dish and sprinkle with remaining Parmigiano. Bake for 15 minutes until heated and bubbly. Serve with baguette.
Source: Anne Shepler
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