Hot artichoke dip is a staple, darling. It is great for an evening soiree and even better for breakfast. The first is my own which pretends to be healthy because I use light mayonnaise. The second is from a friend, Diva Karen, which is rich decadence in a pretty bowl.(photo by kaitlyn rose)
Artichoke Dip #1
1 can artichoke hearts, chopped
1 cup mayonnaise (I use light)
1 package of frozen chopped spinach, thawed and squeezed
1 cup Parmesan cheese
Mix and bake at 350 degrees for 15-20 minutes.
Serve with sliced sourdough bread.
Make into a meal: This depends on which meal, of course. For breakfast it stands alone. To make it into dinner, throw some tomatoes on top.
Wine: Chenin Blanc for a crispness or Sangiovese to bring out the Parmesan cheese flavor.
Artichoke Dip #2
8 oz. marinated artichoke hearts, drained and chopped
12 oz. cream cheese, softened
1/2 stick butter
2 tbsp. grated Parmesan cheese
Mix all ingredients except Parmesan cheese.
Place in shallow baking dish and sprinkle Parmesan on top.
Bake at 350 degrees for 20 minutes.
Serve with chips or crackers.
Make into a meal: See above.
Wine: This is so rich, only oaky, buttery Chardonnay will do.
No comments:
Post a Comment