Ingredients:
14 Ounces Of Canned Drained Cento Artichoke Bottoms
1 Cup Of Grated Real Parmesan Cheese
2 Tablespoons Of Meyer Lemon Olive Oil
1 Cup Of Sharp American Cheddar Cheese
1/2 Cup Of Finely Diced Vidalia Onion
1 Cup Of Devos & Lemmens Mayonnaise With Lemon
3 Tablespoons Of Progresso Italian Bread Crumbs
1/4 Teaspoon Of Ground Black Pepper
2 Tablespoons Of Freshly Squeezed Lemon Juice
1/2 Teaspoon Of Olde Thompson Garlic Sea Salt
Information:
Serving Size 6
381 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
Get ready for an artichoke dip recipe with a zesty citrus lemony kick to it. To begin this recipe, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large casserole dish, and grease it well with the lemon olive oil. Next take out your food processor, I use a Kitchenaid Food Processor, and it gets the job done very well. Add into the food processor the artichoke bottoms, parmesan cheese, one tablespoon of lemon olive oil, cheddar cheese, Vidalia onion, lemon mayonnaise, Italian bread crumbs, black pepper, lemon juice, and garlic sea salt. Hit the pulse button several times, until you have a thick and creamy artichoke dip. Be careful not to over mix it here, you want some texture and chunkiness to the dip. Once you are done mixing the dip, spoon all of it into the greased casserole dish, leaving none behind. Finally slide the dish into the oven, and bake it for roughly twenty minutes, or until the cheese begins to bubble, and the surface of the dip turns slightly golden. Let the dip cool for eight minutes before serving. I served this at a backyard party, along with a bag of Doritos Spicy Sweet Chili Flavored Tortilla Chips. For beverages I served it along with some bottles of Trappistes Rochefort 10 I had saved for a special get together. Everyone loved it.
