Ingredients:
24 Ounces Of Drained Diced Marinated Artichoke Hearts
2 Cups Of Grated Sharp Nutty Flavor Asiago Cheese
1/4 Cup Of Hellmann's Squeezable Light Mayo
1 Tablespoon Of Panola Jalapeno Mustard
16 Ounces Of Softened Philadelphia Cream Cheese
1 Minced Garlic Clove
1/3 Cup Of Fresh Low Fat Sour Cream
1/4 Cup Of Finely Diced Leek
1 Teaspoon Of Melinda's Extra Hot Habanero Pepper Sauce
1 Tablespoon Of Volcano Lemon Juice
1/2 Cup Of Racconto Grated Parmesan Cheese
1 Tablespoon Of Colgin All Natural Hickory Worcestershire Sauce
2 Tablespoons Of Auguri Basil Flavored Extra Virgin Olive Oil
Information:
Serving Size 6
432 Calories Per Serving
21 Grams Of Fat
Cooking Directions:
This Asiago artichoke dip recipe is absolutely fantastic. To begin, you will first want to preheat your oven to 400 degrees Fahrenheit, or 226 degrees Celsius. While your oven is heating, take out a food processor, and plug it in. Next add into the processor the artichoke hearts, Asiago cheese, light mayo, mustard, cream cheese, garlic, sour cream, leek, pepper sauce, lemon juice, parmesan cheese, and Worcestershire sauce. Next pulse the food processor a couple of times, until the artichoke dip has a creamy and consistent texture. Once you are done there, take out a casserole dish, and grease it well with the extra virgin olive oil. Finally begin spooning all of the artichoke dip into the casserole dish, making sure you scrape the sides of the processor well, and get all of the dip. Next slide the dish into the oven, and let the dip bake for half an hour, or until the cheese begins to bubble, and the surface of the dip turns a golden color. When the artichoke dip is finished, let it cool down for roughly ten minutes before serving it. For dipping I served this with a fresh sliced warm French baguette, and a bag of salted tortilla chips. We hope you enjoy this wonderful dip recipe, please do be sure to browse through our website and check out all of our many other recipes.
