Saturday, December 22, 2012

Classic Artichoke Dip for Your Next Party

You know how some people muck up their artichoke dip with spinach and stuff? No, that doesn't happen chez Purdy. Here's what you need to do:

  • 1 can of artichoke hearts (14 ounces)
  • 1 jar of marinated artichoke hearts (6 ounces)
  • 3 chopped cloves of garlic
  • 2 or three tablespoons of canned green peppers
  • 1/2 cup of mayo*
  • 1/2 cup of sour cream*
  • 8 ounces of cream cheese (the block kind, at room temperature)*
*Listen, it's your life, but this is a party. Don't ruin everything with nonfat this or low-fat that.
  • 1 cup of grated Parmesan cheese
  • fresh ground pepper (a few good twists)
  • a sprinkle of garlic salt
Drain the artichoke bits. Now get out your food processor and chop up all the vegetables (we're using the term loosely here, I know) until it's pretty much a puree. Then add everything else and mix it up. Put everything in a casserole dish and cook it uncovered for about 25 minutes (maybe a bit less, maybe a bit more) at 350 degrees ... the top should be light brown and bubbly.

I hope you really like your friends; otherwise, you won't want to share.

No comments: