Ingredients:
14 Ounces Of Canned Cocina Selecta Artichoke Hearts
2 Tablespoons Of Historic Lychburg Tennessee Whiskey Habanero Hot Sauce
1 Cup Of Spectrum Naturals Mayonnaise
1 Cup Of Tillamook Cheddar Cheese
1 Cup Of Softened Philadelphia Cream Cheese
1/4 Cup Of Diced Green Bell Pepper
1/8 Cup Of Diced Vidalia Onion
1 Minced Garlic Clove
1 Cup Of Real Fresh Grated Parmesan Cheese
1 Teaspoon Of Table Salt
1 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Of The Spice Hunter California Onion Powder
2 Tablespoons Of Bertolli Extra Virgin Olive Oil
Information:
Serving Size 6
289 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
Preparing this warm artichoke dip is quite simple. To begin you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While your oven is heating, take out a food processor, and plug it in. I use a Braun Food Processor, and it's absolutely awesome. Add into your food processor all the artichoke hearts, Habanero hot sauce, the mayonnaise, cheddar cheese, cream cheese, bell pepper, Vidalia onion, garlic clove, parmesan cheese, salt, black pepper, and onion powder. Once all of these tasty ingredients are in the food processor, pulse it a few times until the dip has a desired consistency and thickness. Both chunky and creamy artichoke dips are very good, so you are free to choose here how you want it. Next take out a large casserole dish, and grease it with extra virgin olive oil. Next spoon into the casserole dish the artichoke dip, making sure you scrape the sides of the food processor, so that you do not waste any of this wonderful dip. Once your dip is in the baking dish, slide it into the oven to bake for about twenty minutes, or until the cheese starts to bubble a little. Once done, let the dip cool off for about ten minutes before serving. For dipping, serve with a bag of Jensen's Orchard Veggie Chips, or a box of Carrs Whole Wheat Crackers. If you are looking for a delicious beverage to wash it down with, try a Rogue Oregon Golden Ale beer.
