March 25, 2004
Baked Artichoke Dip

recipe thursdayThis really could not be easier and it receives raves. Must be all the fat—for those who are counting, it’s about 640 calories and 50 grams of fat, mainly from the mayonnaise. Artichokes have no fat at all, which surprised me for some reason—I figured they were oily like olives and avocado.

Baked Artichoke Dip
serves 6-8
5 Tblsp freshly grated Romano cheese
3 Tblsp mayonnaise
3 Tblsp sour cream
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1 can artichoke hearts, drained and chopped

Stir together the first 5 ingredients until creamy, then mix in the chopped ‘chokes. Transfer to an oven-safe serving dish. Bake at 175 C until heated through, about 20 minutes.

After baking you can top the dip with a little more grated Romano cheese and some paprika, then broil. It looks prettier with the extra cheese, but tastes great either way.

You can make the dip a day ahead and refrigerate before baking—it takes a little longer to bake if it’s chilled.

Posted by kuri at March 25, 2004 08:22 AM



Posted by: UltraBob on March 25, 2004 10:09 AM

Funny enough, I make artichoke dip almost exactly like this. I add a bunch of fresh garlic, though, and about five minutes before the baking is done, I add extra cheese (like you) *and* chopped fresh tomatoes on top. What do you eat yours on? I like toasted whole wheat pita bread. :)

Posted by: Becky on March 27, 2004 04:15 AM
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