Hot Artichoke Dip

You can make this with 2 cans of artichoke hearts in water, but it will be the same old, same old 70's concoction.  This recipe makes a lot, so either cut it in half, or make sure you have enough breat, because once the bread is gone, the dip will sit there sadly drying out.  Besides using real artichoke hearts, I also use a good quality flat bread, throw it on the grill or in the oven until it starts to char slightly, then cut it into strips.

Ingredients

About 12 cooked artichoke hearts

½  cup mayonnaise

½ cup sour cream

½ cup freshly grated parmesan cheese, plus extra for topping

Juice of ½ lemon

2 cloves garlic, minced

Couple dashes hot sauce, optional

Couple dashes Worcester sauce

3 packages Naan (2 flats per package) or any quality flat bread

• Preheat oven to 350 degrees.
• Put all of the ingredients, except for the bread, into a food processor and process until it’s’ the consistency you want.  
• If you like it a little chunkier, leave the artichoke hearts until last, mix all of the other ingredients until blended and then add the artichoke hearts.  Process until you have the desired chunky consistency.
• Spread the dip into a shallow, 1 quart baking dish, and sprinkle a little more cheese on the top.
• In the picture, my dish is about 9 inches long, 5 inches wide, and 1-1/2 inches deep.  Which, incidentally, was really too small for this recipe.  If I were to make this recipe again, I would use one of my 9 inch square glass baking dishes, which are deeper, or a deep round casserole or soufflé dish.  Just leave yourself a good inch of dish from the dip to the rim, or you will have to perform the next step.
• If you have put your dip into a dish that is too small, you will need to open up your windows and put on your exhaust fan about 30 minutes into the baking process, because the dip puffs up and spills over, burning cheese all over your oven.
• Bake for 30-45 minutes, depending on the depth of your dish, and your tolerance to smoke.  Really, until it starts to crust and turn golden on the top.
• Serve warm or room temperature, with grilled flat bread.

Comments

[Steve]

This looks amazing. I am wholly inexperienced with artichokes.

[Margot]

Thanks, Steve, and thanks for continuing the check in!