This is a much enjoyed appetizer that can be made a variety of ways. My friend, Mariette, uses a much sharper cheese and it’s just a delicious. It just has a different twist. Many recipes include spinach, but somehow, someway, I’ve not acquired a taste for spinach in large doses. Another fun addition is sun dried tomatoes but if doing that do so in small doses too. For a sharper more flavorful taste use Asiago Cheese, Gruyere Cheese or an Italian blend.
Artichoke dip is one of my regulars to take to take to a Pot Luck dinner. It’s a warm dish served with crackers, toasted baguette slices or tortilla chips. Or, if you have left overs or prefer a cold dish it makes a great tapenade for crackers, toasted bread, etc. I often used my left overs from a party for a Happy Hour cold dish appetizer the following day.
This recipe calls for only 1 1/2 cups of artichoke hearts but if you’re feeling a little frivolous you can always go with more. Depending on the size of the group and how far I want it to go, I would opt for more chopped hearts. If I were downsizing to a smaller group then there would still be as much artichoke and then less mayo and half-and-half to make it a thicker richer tapenade. Feel free to experiment. I always do.
|1 1/2 cups Artichoke hearts; quartered and then chopped||1/4 cup Half-and-half cream|
|1 cup Mozzarella; shredded||1/2 teaspoon Salt; to taste|
|1 cup Parmesan cheese; shredded||1/4 cup Baby spinach; shopped; optional; I never add|
|1 cup Mayonnaise|
Artichoke Dip Appetizer or Tapenade Preparation
Take 32 ounce jar of whole artichoke; Dry weight is 19.5 ounces. Drain of all liquid. If the artichoke has been marinated in olive oil then rinse under running water until all or most of the oil has been removed. Chop the artichoke until diced or slightly larger size. I find it easier to quarter the artichoke heart and then cut those pieces into thirds with the cut side facing up.
Place in 2 quart baking dish. Add remaining ingredients and mix well. Continue to add cream or mayonnaise until easily mixed but with not too much liquid. If you want it more firm add less mayo.
Bake in 350 degree oven for around 20-30 minutes, remixing occasionally so that it heats evenly throughout. Remove when cheese begins to toast slightly on the top layer.
Serve with crackers, French baguette (sliced and toasted) or corn tortilla chips.
Slice French Baguette. Place on baking sheet. Spray or brush lightly with olive oil. Sprinkle with slight layer of garlic salt. Sprinkle with slight layer of Italian spice. Place under hot broiler until lightly browned. Remove from oven and serve immediately with spread.
If taking to a party to serve later then remove from baking sheet and let cool on cookie rack. Place warm artichoke dip in crockpot and reheat on low to serve after you arrive at the party.
If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.