Ingredients:
14 Ounces Of Canned Drained Reese Artichoke Hearts
8 Ounces Of Softened Packaged Philadelphia Cream Cheese
1 Cup Of Grated Mozzarella Cheese
1/4 Cup Of Admiration Real Extra Heavy Mayonnaise
1/4 Cup Of Grated Kraft Grated Parmesan Cheese
1/4 Cup Of Fresh Grated Romano Cheese
1 Minced Peeled Garlic Clove
1/2 Teaspoon Of Litehouse Freeze Dried Basil
1/4 Teaspoon Of Lawry's Garlic Salt
1/2 Teaspoon Of Fine Table Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
2 Teaspoons Of Louisiana Chipotle Pepper Hot Sauce
2 Tablespoons Of Flora Bija Organic Extra Virgin Olive Oil
Information:
Serving Size 6
345 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
The first step in this hot artichoke dip recipe, is to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next you will want to take out a casserole dish, and grease it with two tablespoons of olive oil. Next take out a food processor, and plug it in. I use a Hamilton Beach Food Processor, and it works great. From here you will want to add into the food processor the artichoke hearts, cream cheese, mozzarella cheese, mayonnaise, parmesan cheese, Romano cheese, garlic, dried basil, garlic salt, table salt, black pepper, and hot sauce. Next you will want to pulse the food processor a couple of times, until the artichoke dip reaches a desired consistency. Once the dip is adequately mixed, spoon all of it into the greased casserole dish, and level it off. Once done there, slide the casserole dish into the oven, and bake it for roughly twenty minutes, or until the cheese begins to slightly bubble, and the surface of the dip starts to become golden. Once it's finished cooking, pull the casserole dish out and let it cool down on the kitchen counter for ten minutes before serving. For dipping serve it with a warm sliced French baguette, or a bag of Fritos Corn Chips. I served this at a work party I went to, along with a bottle of Tomasello Winery Spiced Apple Wine. Do check out all of our other artichoke dip recipes.
