Creamy Artichoke Dip
"I love artichokes and spinach, I'm just not a fan of them together. I also don't like adding mayonnaise to anything unless it's absolutely necessary. I don't think this recipe needs it because of using canned artichokes, and sour cream, plus this entire recipe is placed in a food processor to which it is almost a pureed consistency. I feel that spinach takes away from the artichokes flavor, consistency and texture. Most of us make these types of recipes for parties, potlucks & get-togethers, who wants spinach stuck in their teeth all night! :D
Thanks for the recipe Brandy B."
photo by Heather N.
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 casserole dish
- Serves:
- 6-8
ingredients
- 4 ounces cream cheese
- 8 ounces sour cream
- 12 ounces marinated artichoke hearts
- 1 - 1 1⁄2 cup freshly grated parmesan cheese
- 1⁄2 teaspoon salt (optional)
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon lemon juice (optional)
- 1 -2 small garlic cloves, finely chopped or 1 -2 tablespoon minced garlic, from jar
directions
- Preheat oven to 350F and lightly spritz a 9 x 13" baking dish or tart/quiche glass dish with cooking spray.
- Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.
- If you have any left-over Parmesan cheese sprinkle it on top.
- Place in prepared pan.
- Bake for 20-30 minutes, or until slightly browned on top.
Questions & Replies
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Reviews
-
Yummy! Good flavor. I served it with wedges of baked flat bread. Next time I will increase the quantity of cream cheese and reduce the sour cream a bit to make the dip thicker and cheesier. Thank you for the recipe.
RECIPE SUBMITTED BY
Heather N.
Frederick, Maryland
Don't forget to KISS the cook!! :D I love to experiment with food. I love bold flavors. I love to cook and find it especially pleasing when I have someone special to cook for. ?
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