Ingredients:
18 Ounces Of Canned Drained Chopped DeLallo Artichoke Hearts
1 Cup Of Progresso Creamy Mushroom Soup
1 Cup Of Softened Philadelphia Cream Cheese
1 Cup Of Grated Fresh Real Parmesan Cheese
2 Teaspoons Of Freshly Squeezed Lemon Juice
1 Tablespoon Of African Rhino Peri-Peri Mild Hot Sauce
1/2 Cup Of Hain Pure Foods Safflower Mayonnaise
2 Teaspoons Of Minced Garlic Clove
1/4 Teaspoon Of David's Kosher Salt
1/4 Teaspoon Of Morton & Bassett Coarse Ground Black Pepper
2 Tablespoons Of La Piana Chilli Pepper Infused Extra Virgin Olive Oil
Information:
Serving Size 6
349 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
Get set for the creamiest artichoke dip you have ever had. To begin the preparation process, you will first need to preheat your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius. Next take out a casserole dish, and grease it with the extra virgin olive oil. From here you will want to take out a food processor, and add into it the artichoke hearts, mushroom soup, cream cheese, parmesan cheese, lemon juice, hot sauce, mayonnaise, garlic, kosher salt, and black pepper. Hit the pulse button until you have an even and creamy texture. Once you have achieved that, spoon the artichoke dip into your greased casserole dish. Level out the dip with the back of a tablespoon, and slide it into the oven to bake for half an hour. You will know the dip is done when the cheese starts to bubble, and the top of the dip turns golden. When you pull the casserole dish out of the oven, let it cool for about twelve minutes before eating it, as the inside will be extremely hot. Serve it with a large bag of Glenny's White Cheddar Organic Soy Crisps, or a box of Ritz Crackers. I like to dish up the artichoke dip with premium beer, such as Kuhnhenn Raspberry Eisbock. We hope you enjoy this recipe.
