5 Minute Delicious Artichoke Dip (Food Processor, Make Ahead) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have adapted this recipe from the Joy of Cooking with a few modifications that have crept in over my many years of making it. It is always a crowd pleaser and it is a breeze to prepare in the food processor. If you don't have a food processor, you can easily do the chopping and mixing by hand. You can also make it a day ahead and refrigerate until you are ready to bake. A double batch will fit in a standard food processor. Ingredients:
1 small onion (about 1/2 c finely chopped) |
1 (13 3/4 ounce) can artichoke hearts, drained |
1 tablespoon lemon juice |
1 cup grated parmesan cheese |
1/4-1/2 teaspoon ground black pepper |
2/3 cup light mayonnaise |
1/3 cup heavy cream |
1 french baguette, thin sliced |
Directions:
1. Preheat oven to 400 degrees F.
2. Coarsely chop the onion in the food processor.
3. Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.).
4. Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop.
5. Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it.
6. Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden.
7. Serve with sliced french bread.
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