This was another of my appetizers for my Valentine's Day feast this year. Artichoke dip is one of Paul's favorite things, and this recipe comes from The Pioneer Woman's cookbook, so I just knew it would be a hit. :) It's nice, simple, and flavorful.
I served it with blue tortilla chips and some tiny bread slices (I think it's called cocktail size or something...I can't remember). I preferred the bread, and Paul preferred the chips. ;)
from The Pioneer Woman Cooks
Ingredients:
2 cans (14 oz) artichoke hearts, drained
1 package (8 oz) cream cheese, softened
1 c. mayonnaise
2 green onions, chopped (the whole thing)
1 c. grated Parmesan cheese
dash of salt
cayenne pepper, to taste
black pepper, to taste
Directions:
Preheat oven to 350 degrees.
Place one can of artichoke hearts, cream cheese, mayonnaise, green onions, and cayenne pepper in a food processor (batches in a blender will also work). Pulse mixture 6 or 7 times until well combined but not liquefied. Mix in the Parmesan cheese, and salt and pepper to taste. Set aside.
Roughly chop the second can of artichokes into bite sized pieces. Stir chopped artichokes into the dip gently. Spread mixture into an oven safe dish and bake for 15-20 minutes, until bubbly.
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