This simple recipe is a weekend
favorite which we'll eat as dinner
instead of an appetizer. It is worth
noting that I do not use marinated
Artichoke Dip
Ingredients
*Maple Pepper by Highland Foods
**Masclun bread by Good Companion Bakery
***Update: My mother-in-law recommends doing a 1/2 cup mayo and a 1/2 cup sour cream.
artichoke hearts in order to avoid
adding additional oil/fat to the
recipe.
Artichoke Dip
Ingredients
- 14 oz. can Artichoke Hearts
- 3 firm, plum tomatoes
- 1 cup mayonnaise***
- 1/2 cup grated parmesan/Romano cheese
- 1 tsp. minced garlic
- Garlic Maple Pepper* to taste
- 1/4 cup shredded parmesan
- Preheat oven to 350 degrees
- Drain and then chop artichoke hearts
- Dice tomatoes
- Combine artichokes, tomatoes, mayo, grated pram, garlic and maple pepper in a medium bowl.
- Spread in an ungreased 1qt glass or stoneware casserole or pie plate (metal pan not recommended)
- Lightly cover dip with shaved Parmesan
- Bake uncovered 30 minutes
- Cool 5 minutes before serving
- Serve with crackers, tortilla or pita chips, veggies, or our new favorite "Masclun" bread**
*Maple Pepper by Highland Foods
**Masclun bread by Good Companion Bakery
***Update: My mother-in-law recommends doing a 1/2 cup mayo and a 1/2 cup sour cream.
