ARTICHOKE DIP

Creamy, rich, bubbly hot artichoke dip! Luscious and smooth from the melted cheeses with delightful little bites of tender artichoke hearts, nummy! Serve warm with your favorite cracker, sliced bread or veggies. Make plenty, it will disappear fast!

This appetizer is especially good for potlucks because you can re-heat it in the microwave. Or you can serve it at room temperature.

For a printable version of this recipe click here.

ARTICHOKE DIP

First, take the cream cheese out of the refrigerator and let it come to room temperature.

Next, assemble all the tools, equipment and ingredients you will need:

Large bowl, cutting board, garlic press, measuring spoons, fork, rubber scraper, rotary cheese grater, measuring cup, box grater, colander, baking dish and a knife (not shown).

Butter, artichoke hearts, Swiss cheeses, parmesan cheese, cream cheese, sour cream, mayonnaise, onion, Dijon mustard, garlic, lemon and seasonings.

Pre-heat oven to 400 degrees.

Smear butter all over the inside bottom and sides of the baking dish.

ARTICHOKE DIP

Ingredients:

1 14oz can artichoke hearts, drained (use plain, not marinated)

1 8oz brick cream cheese, softened

½ cup mayonnaise (or less, if you prefer)

½ cup sour cream (or less, if you prefer)

¾ - 1 cup shredded Swiss cheese or a combination of Swiss, Ementhaler, Jarlsberg, etc.

1 cup (or a little more) freshly finely grated parmesan cheese (fresh, not from a can)

½ onion, grated or minced

2 cloves garlic, minced or put through a garlic press
1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

2-3 drops Tabasco sauce or your favorite hot sauce

Salt and white pepper to taste

Preparation:

1. preheat oven to 400 degrees

2. grate the onion

3. in mixing bowl, stir together until smoothly combined:

      cream cheese, mayonnaise, sour cream, Dijon mustard, onion and garlic

4. trim any tough outer leaves from artichoke hearts and discard

5. roughly chop artichoke hearts to ¼ inch pieces

6. grate the Swiss cheese, and the parmesan cheese

7. add to cream cheese mixture:

     artichoke hearts, ½ cup parmesan cheese, Swiss cheese, lemon juice, Tabasco sauce, salt and pepper

8. stir gently until combined

9. taste and adjust seasoning if necessary

10. butter a shallow baking dish

11. sprinkle a light coating of parmesan cheese on bottom and sides

12. pour mixture into baking dish; do not over fill, leave about ½ inch space below lip of dish

13. sprinkle a light layer of parmesan cheese to cover top

14. bake at 400 degrees for 20 minutes

15. broil for a few minutes until the top turns golden brown and bubbly

Allow to cool a little before serving.

Serve with sturdy crackers, vegetables or crusty bread slices.

Makes about 2 cups

Note: this recipe is very flexible, you can add more or less of the ingredients to your taste. Some variations include chopped spinach. You can add chopped green chiles. You may substitute mozzarella (or any drier cheese) for the Swiss cheese

WHAT CAN GO WRONG:

Mix is too runny - either not enough grated cheese or too much sour cream/mayonnaise; or it has not baked long enough

Mix is too solid - either too much grated cheese or not enough sour cream/mayonnaise; or it has baked too long

Top is burned - if just the top is burned, that's OK, carefully remove just the burned layer and put it under the broiler for a minute until the 'new' top is slightly golden brown

Bottom is burned - taste the center of the mixture and if it tastes OK, just scoop that part out into a bowl and serve; the dish doesn't have to have a golden brown top, it tastes great anyway. But, if the center of the mixture tastes burned, well, now you know more about how accurate your oven temperature gauge is and can adjust it for next time.

Try this and let me know how it turns out. Relax, it's only food!