BAKED ARTICHOKE DIP
Ingredients
- This makes about 1 to 8 servings.
- 1 cup of shredded parmesan cheese
- 1 cup mayonnaise
- 1 cup artichoke hearts, drained and coarsely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Tabasco
Directions
Preheat your oven to 350°F. In a mixing bowl combine all the ingredients and pour the mixture into a greased 8" by 8" baking dish. Bake until the top browns slightly and it is bubbling -- about 20 minutes.
Serve hot or warm with wedges of pita bread, thin slices of French bread, corn chips, bagel chips or pita chips.
Variations (add one or more before baking)
SPINACH a 9 oz. package of frozen chopped spinach, thawed and squeezed dry.
WATER CHESTNUTS 1/3 cup of canned water chestnuts, sliced thin and cut the long way into matchsticks.
CRAB 1/2 cup or a whole cup
of lump crab meat.
PECANS 1/3 cup of chopped, toasted pecans.
Notes
For the artichoke hearts you can use fresh cooked, frozen, canned in brine or in marinade. If brined or in marinade rinse the artichoke hearts lightly and drain well to remove some of the saltiness.
This was another favorite at CalArts' admissions and registrar office parties. Thanks you, Nancy!
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Copyright© 2005 Kenneth Young. All rights reserved.