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(C) Confident Cook 2010
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Ingredients:
1 8oz brick cream cheese, softened ½ cup mayonnaise (or less, if you prefer) ½ cup sour cream (or less, if you prefer) 1-14oz can artichoke hearts, drained (not marinated, plain) ¾ - 1 cup shredded Swiss cheese 1 cup (or a little more) freshly finely grated parmesan cheese (fresh, not from a can) ½ onion, minced 2 cloves garlic, minced 1 teaspoon fresh lemon juice 2-3 drops Tabasco sauce Salt and white pepper to taste
Preparation: 1. preheat oven to 400 degrees 2. in mixing bowl, stir together until smoothly combined: cream cheese, mayonnaise, sour cream, onion and garlic 3. trim tough leaves from artichoke hearts and discard 4. roughly chop artichoke hearts to ¼ inch pieces 5. add to cream cheese mixture: artichoke hearts, ½ cup parmesan cheese, Swiss cheese, lemon juice, Tabasco sauce, salt and pepper 6. stir gently until combined 7. taste and adjust seasoning if necessary 8. butter a shallow baking dish 9. sprinkle a light coating of parmesan cheese on bottom 10. pour mixture into baking dish; do not over fill, leave about ½ inch space below lip of dish 11. sprinkle a light layer of parmesan cheese to cover top 12. bake at 400 degrees for 20 minutes 13. broil for a few minutes until the top turns golden brown and bubbly
Allow to cool a little before serving. Serve with sturdy crackers, vegetables or crusty bread slices.
Makes about 2 cups
Note: this recipe is very flexible, you can add more or less of the ingredients to your taste. Some variations include chopped spinach. You can add chopped green chiles. You may substitute mozzarella (or any drier cheese) for the Swiss cheese.
(C) Confident Cook 2010 |