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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This dip is always expected at my gatherings and it disappears fast. If you prefer not to smell like garlic for days, reduce the amount of garlic. For those of you with an adventurous palate, make it the way I do. (It's great for getting rid of a sore throat or cold too!) Ingredients:
6 -10 garlic cloves |
2 (6 ounce) bottles marinated artichoke hearts, drained |
8 ounces cream cheese |
3/4 cup mayonnaise |
2 cups grated parmesan cheese |
1 dash tabasco sauce |
Directions:
1. Preheat oven to 350°F.
2. Peel the garlic and toss it into the bowl of your food processor.
3. Process until finely minced.
4. Add the drained artichoke hearts and process until well mashed.
5. (Remove any stubborn pieces as these only end up stuck in your teeth and that REALLY IS antisocia.).
6. Add cream cheese and mayo, process until well mixed, scraping the sides and bottom of the bowl.
7. Add the Parmesan slowly, making certain it gets fully incorporated.
8. Add the Tabasco and process again.
9. Pour into an oven proof casserole and bake covered until bubbly, 25 - 30 minutes or so I think, just keep an eye on it.
10. Serve with crackers, crudites, baguette slices, pita bread, etc.
11. Enjoy.
12. NOTES:.
13. If you don't have a food processor you can do all this by hand.
14. Just make certain that your garlic is well crushed, the artichoke hearts are finely chopped, and everything is well mixed together.
15. If you have leftovers (doubtful unless you reserve some and hide it at the back of your fridge), refrigerate promptly and it will last for at least a week.
16. You can make this up to a day ahead and cook it just before your guests arrive.
17. This also makes a delicious sandwich spread if there is any leftover the next day.
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