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:
Get:
- 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:
Post a Comment