This homey appetizer was the inspiration for this cookbook. It was served to me upon my arrival to my Aunt Holly’s house, along with warm blue-corn tortilla chips and a cold glass of Chenin Blanc, after a six-hour road trip in a gear-packed mini van with a non-sleeping, hates to be strapped in and must be entertained at all times five-month old Mariela. Within minutes of our arrival we felt welcome, warm and relaxed. The classic artichoke dip is almost too full of high-fat ingredients to enjoy. This version has been lightened up a little, but still has the same satisfying taste.
Makes 2 1/2 cups
one three-cup ovenproof crock, or one 8-inch square pan
1/2 cup real mayonnaise
1/2 cup light sour cream
1/2 cup green onions, finely chopped
1 cup Parmesan cheese, grated (3-4 ounces), divided
1 13 3/4 ounce can of artichoke hearts in water, drained
1 tablespoon of fresh lemon juice or white wine
1/2 teaspoon of ground black pepper
1/2 teaspoon of Tabasco, optional
1. Preheat oven to 400 degrees. Grease a 3-cup ovenproof crock or 8-inch square-baking pan.
2. In a medium bowl, stir together mayonnaise, sour cream, green onions and 3/4 cup of Parmesan cheese.
3. Finely chop artichoke hearts, or pulse in a food processor until well chopped.
4. Add chopped artichoke hearts to mayonnaise mixture.
5. Stir in lemon juice or white wine, Tabasco, and black pepper.
6. Spread into prepared pan and top with 1/4 cup of Parmesan cheese.
7. Bake 20 minutes or until brown and bubbly.
Serve hot with warm corn chips, crackers or sliced baguette.
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