ARTICHOKE DIP

1. I first had something like this in Seattle about 1993 when I went there for a coffee convention with Melody Smith. We found the Hors d oeuvres at the Bars so good , we had them for dinner each night. (With drinks of course). I fiddled until I found the right combination for this one.

   
   

   
   

2. 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
3. 1/2 cup mayonnaise
4. 4 oz cream cheese
5. 4 oz Jack cheese
6. 1 tablespoon fresh lemon juice
7. 1 garlic clove, coarsely chopped
8. 1 cup bread crumbs
9. 3 TBS butter, melted
10. 1/2 cup grated parmesan.
11. Scallions for garnish.

Directions

1. Preheat oven to 400. In a food processor, place the mayonnaise, cream cheese, jack cheese, lemon juice, and garlic. Process until smooth.
2. Add artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Mix parmesan and bread crumbs with melted butter. Spread on top of dip.
3. Bake until golden and bubbling, 30 to 35 minutes.
4. Garnish with scallions.

I like to serve this with buttered, toasted bread pieces

Some like to serve with veggies




Serves about 8