July 12, 2010
Hot Artichoke Dip
Just a few ingredients create a simplified, modern take on the classic Italian bagna cauda dip for cut-up vegetables and bread.
Servings: 8
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (14 1/4-ounce) can artichoke hearts, drained
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 cup grated Parmesan cheese
Directions
Preheat oven to 350°F.
Chop the artichokes and place in a large bowl.
Combine mayonnaise, sour cream and Parmesan in a small bowl and mix well. Add mixture to artichokes; mix well.
Spoon the mixture into a 1-quart baking dish.
Bake until hot and bubbly, about 20 minutes.
Secret Tip
If canned artichokes aren't available, there are other good options for making this dip. Look for 9-ounce packages of frozen artichoke hearts (use two for this recipe) for a fresh taste. Or for extra flavor, use two 6-ounce jars of drained marinated artichoke hearts.
