Ingredients:
14 Ounces Of Canned Drained Chopped Reese Artichoke Hearts
1/2 Cup Of Jarred Landsberg White Asparagus
8 Ounces Of Softened Philadelphia Cream Cheese
1/2 Cup Of Chopped Vidalia Onion
1/2 Cup Of Red Bell Pepper
1/2 Cup Of Plain Yoplait Yogurt
2 Teaspoons Of Harveys Bristol Cream Sherry
1 Teaspoon Of MSG Free McCormick Seasoning Salt
1/2 Of Teaspoon David's Kosher Salt
2 Tablespoons Of Jim Beam BBQ Sauce
1/2 Teaspoon Of Toasted Sesame Oil
Information:
Serving Size 6
361 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
As the title of this recipe suggests, this is an excellent cold artichoke dip recipe. To begin you will need to take out your blender. I use a Magic Bullet Express Blender, and it gets the job done very well. Add into the blender the artichoke hearts, asparagus, cream cheese, onion, bell pepper, yogurt, cream sherry, seasoning salt, kosher salt, BBQ sauce, and sesame oil. Next you will want to pulse the blender a couple of times until you have an even and chunky artichoke dip. Be sure not to blend the dip too much, you don't want it really liquid smooth. Once you are done blending the dip, take out a large enough Tupperware container, and spoon all of the artichoke dip into it, leaving none behind. Finally put a tight lid on the container, and slide it into the refrigerator to chill for roughly three full hours. Once the dip has been adequately chilled, spoon it into a glass dipping bowl. The dip goes great with a bag of Sunchips Original Flavor Multigrain Snacks, or a box of Parmesan Basil Wheat Thins Baked Snack Crackers. We appreciate you visiting our website, please look around at our other artichoke dip recipes while you have the time.
