Tuesday, August 24, 2010

Hors d'Oeuvres: Gail's Smokey Artichoke Dip

In cuisinart, combine:

14 oz can drained artichoke hearts (packed in oil preferably)
1 cup mayo
1/4 cup grated parmesan
1/4 cup grated emmenthal
1/4-1/2 of onion
1 clove garlic
2 T Worcestershire sauce
1 T Liquid Smoke
2 T fresh lemon juice
Cayenne, tabasco OR chili flakes to taste
pinch of salt

Blend thoroughly. Freeze some in small portions for another time.

Spoon into ramekin, top with a little grated emmenthal and/or parmesan, and bake for 20 minutes at 180 degrees Centigrade (about 375-400) until bubbling and starting to brown. Serve hot with tortilla chips, crostini, or crackers.


Post a Comment

<< Home