Everyone needs a good, savory artichoke dip recipe.  My friend, Mollie, introduced me to this recipe when she made it last week.  I’m pretty sure this was my first time having an artichoke dip since I was diagnosed.   David and I devoured it.  It was pretty impressive how quickly we ate the dip.  This recipe is so delicious and very little work is involved.  Artichoke dip is great for bringing as an appetizer to a party or just watching football on a Saturday afternoon.  I especially liked this dip because usually when it comes to appetizers, I just make a spread of hummus, cheese, crackers and nuts.  This is a nice variation to my usual salty snacks as it’s hearty and warm, perfect for the cool days ahead.

Note: Just make sure that you have GF cream cheese, mayo and Worcesteshire sauce and that the containers of mayo and cream cheese have not been used for crumby, bready things in past uses.  Philadelphia, Hellman’s, and Lea & Perrins are GF.

Ingredients:

• 3/4 cup whipped cream cheese
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 can quartered artichoke hearts, drained (if you’re a big fan of artichokes, like me, use 1 ½ cans)
• 1 cup shredded parmesan cheese
• 3 green onions, cut thinly
• 1 garlic clove, minced
• paprika

Mix all ingredients together and sprinkle some paprika on top.

Bake at 350 for about 40 minutes- when the top is nice and bubbly!   Use Mary’s Gone Crackers or Rice Works’ Sea Salt chips and dip right in.  You can also serve this dip at room temperature as well.

This entry was posted on Friday, October 16th, 2009 at 10:25 am and is filed under cooking, recipe, Uncategorized, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.