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Wednesday, September 26, 2012

Cheesy Baked Artichoke Dip

Continuing with our dishes to represent our trip to the west coast we enjoyed this dip for football Saturday this past weekend.  It is one of the best artichoke dips that I have had.  Most have spinach in it also.  I am glad this one did not.
This recipe has lots of cheese in it so I know it will be good.
Drain and chop 2 14 oz cans artichoke hearts that have been packed in water.  Drain them well. I found that they come in whole or quarters.  It doesn't matter which you get because you are going to cut them up even more.  Some of the outer leaves might be a little tough so you can just discard them.
Add 1/2 c plus 2 tablespoons grated parmesan cheese.  I used the bag kind but the green can kind will work just as well.
Add to that 1/4 c plus 2 tablespoons mayo.
Add 1/4 c plus 2 tablespoons sour cream
Add 1/2 t ground black pepper.
Add 1/2 t onion salt
Add 1/2 t garlic powder and a pinch of salt.
Mix all that together well.
The place in a small baking dish that you have sprayed with non stick spray.
Top with 1 c Italian cheese blend and 2 T parmesan cheese.  Sprinkle the top with paprika.  Place in a preheated 375 oven.  You can actually make this ahead of time and keep in the fridge for up to a day ahead of time.  If you have had it in the fridge you will want to bake it for 35 minutes but it you make it and then bake it for 25 minutes.
For the last couple of minutes I turned the broiler on to get it nice and bubbly on top.  Serve with baguette slices that you have toasted.  Or you can use taco chips or frito chips.
It is so good and cheesy.  I think you will like this for your next party of game day treat.

Cheesy Baked Artichoke Dip Recipe

1/2 c plus 2 T grated parmesan cheese
1/4 c plus 2 T mayo
1/4 c plus 2 T sour cream
1/2 t ground black pepper
1/2 t onion salt
1/2 t garlic powder
2 14 oz can artichoke hearts packed in water well drained and chopped.


Topping:
1/4 t paprika
1 c Italian cheese blend
French bread baguette slices toasted.


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