Sunday, October 21, 2012

Warm Artichoke Dip

Artichoke Dip by TagDragon
Artichoke Dip, a photo by TagDragon on Flickr.


4 7.5 ounce jars Marinated Artichoke Hearts, well drained
2 4.5 ounce jars Chopped Green Chiles, well drained
1 8 ounce package Cream Cheese, at room temperature
1 cup Mayonnaise
1 cup fresh grated Parmesan
3 cloves Garlic, pressed
1 tablespoon fresh Lemon Juice
1 tablespoon Butter, melted

Topping
1 ½ cups French Breadcrumbs
½ cup fresh grated Parmesan
2 tablespoons Butter, melted

Preheat the oven to 350 degrees F.

Remove any tough leaves from the artichoke hearts and chop the artichoke hearts. In a large bowl add the artichoke hearts, green chiles, cream cheese, mayonnaise, Parmesan, garlic, lemon juice and combine thoroughly. Watch for clumps of cream cheese. Grease baking dish with melted butter. Place artichoke mixture into baking dish. For topping mix together breadcrumbs, parmesan, and melted butter. Carefully spoon over artichoke mixture.

Bake, uncovered, for 25 minutes or until bubbling and golden brown.

Serve warm with pita chips or crackers.

Makes 4 cups.


Note: To make French breadcrumbs tear off pieces of French bread and pulse in a food processor until crumbs form.


Via Flickr:
Made for Sharon's Pumpkin Carving Party

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