I know I was in the middle of telling you about all the great Indian food but I have had a few requests for some of the appetizers served at another party this weekend. So here is one of my favorite party starters. People seem to really like the little additions in this recipe, including adding marinated artichoke hearts for flavor, cream cheese for creamy texture, and the bit of heat from garlic and spicy chili pepper.
Baked Cheesy Artichoke Dip by Denise
1 can (14 oz.) artichoke hearts(quartered), drained and chopped
½ to 1 jar marinated artichoke hearts, regular or spicy, drained and coarsely chopped
¾ cup Real or Light Mayonnaise
2-4 oz light cream cheese, optional, for added creaminess
½-¾ cup grated Parmesan cheese, plus ¼ cup for top (I prefer Parmigiano-Reggiano
1/2 cup shredded mozzarella or Italian cheese blend, plus ¼ cup for top
1-2 clove garlic, finely chopped or 1/2 teaspoon Garlic Powder ½ tsp onion powder
Dash or two of cayenne chili or hot sauce or red chili flakes
Preheat oven to 375°.
In a large bowl, combine artichokes, mayo, 1/2 c parmesan, 1/2 c mozzarella, seasoning. Place a 1 ½-2 quart casserole.Top with rest of cheese. Bake uncovered 25 minutes or until heated through and golden brown on top.If it gets hot before it browns you may briefly broil it if you want. The golden brown top is very desirable!
Serve, if desired, with sliced French bread, crackers, vegetables or tortilla chips.
May add :
Spinach artichoke dip 8 oz- 10 of thawed spinach rinsed under hot water and squeeze dry. Add it in with artichokes.
Green chili artichoke dip – 1 can mild green chilies, drained and ½ tsp cumin. I like to use sharp cheddar in place of the Italian cheese blend for this version.
Lower-fat version- use low-fat mayo, cheese and cream cheese and cut down on the cheese by a third or so.
You may add other herbs, such as an Italian blend.