My daughter tasted her first artichoke dip at a friend's house and thought it was heavenly! Artichoke dip, I thought, isn't that just fat masquerading as a vegetable dish? I went looking for a healthy recipe and found one with tofu. It failed to please.
I have to admit, the traditional preparation is quite a bit tastier. It makes a fine supper (once in a while) with some toasted baguette slices or corn chips and a citrus salad.
Cheesy Baked Artichoke Dip
From Bon Appetit, February 2001
1/2 cup plus 2 Tblsp grated Parmesan cheese
1/4 cup plus 2 Tblsp mayonnaise (check for gluten)
1/4 cup plus 2 Tblsp sour cream
1/2 tsp ground black pepper
1/2 tsp onion salt
1/2 tsp garlic powder
pinch of salt
1 14-oz cans of artichoke hearts packed in water, drained
1/4 tsp paprika
1 cup shredded italian cheese blend
In a medium bowl whisk together 1/2 cup Parmesan cheese, mayonnaise, sour cream, pepper, onion salt and garlic powder. Chop the artichoke hearts in to 1/4" pieces and stir into the mixture. Transfer mixture to an 8x8" broiler-proof baking pan.
Sprinkle dip with remaining 2 tablespoons of Parmesan cheese, italian cheese blend and paprika.
Preheat oven to 375 degrees and bake dip until heated through, about 25 minutes.
Preheat broiler, broil until the cheese melts, about 2-3 minutes. Serve warm with toasted baguette slices.