Bring on the holiday parties! They should be in full force by now, right? I love being assigned to make desserts because one of my favorite things to bake is cupcakes. In fact, I should have a blog dedicated to just my cupcakes. Seriously, I can’t believe that I even have recipes other than cupcakes on this blog right now. You just wait, soon enough you will have the recipes for Pumpkin Pie, Thin Mint Cookie, Snickerdoodle, Reese’s Chocolate Peanut Butter and Orange Dreamsicle cupcakes, just to name a few.
I’m not gonna lie, appetizers are not always my favorite dish on the menu. I mean, why waste room in your tummy on the usual “looks a whole lot better than it tastes” appetizer when you still have the main course and hopefully a delectable dessert to devour?
Well this appetizer will not disappoint! Yes, this appetizer I will surely make room for! Once again, my mom has worked her magic in creating this simple appetizer that promises a powerful punch of flavor. And on the plus side, this appetizer can even be made days in advance. Who doesn’t love the idea of that, especially during the holidays when every day feels like a hectic mass of chaos?! In fact, the only difficult step about making this appetizer is trying to decide which dipping vessel you are going to offer alongside it.
Creamy Artichoke Dip
Ingredients:
1 cup mayonnaise (can use olive oil mayo for a healthier alternative)
4 oz. cream cheese softened
1/8 teaspoon white pepper (optional for extra kick)
1 cup grated parmesan cheese (fresh is best, but can use canned)
1 small 4 oz. can diced green chilies
1 can (14-15 oz.) artichoke hearts, drained and diced*
Directions:
1. Preheat oven to 325 degrees.
2. Mix mayonnaise, cream cheese and pepper until smooth. If cream cheese is cold, just pop it in the microwave for 30 seconds and that should do the trick.
3. Add in parmesan cheese and mix thoroughly.
4. Add additional ingredients until evenly incorporated.
5. Scoop mixture into small casserole dish (one that holds the equivalent of an 8X8 in. baking dish) with at least a 1 1/2 inch depth.
6. Bake uncovered for 25 minutes, until warmed through and lightly browning on top.
7. Serve with your choice of woven wheat crackers, celery and carrot sticks, pita chips, tortilla chips, focaccia or mini loaves of French bread, sliced and dried.
*Look for the cans of artichoke hearts that have the highest count of hearts per can. The artichoke hearts will be smaller but you will get the more tender part of the heart as opposed to more leaves.
Now once again, I am a health nut. You’re probably thinking to yourself, “yeah right!” after reading this post. Haha! I told you before I do not believe in eliminating foods from my diet. If something is good, just eat it! But remember a little of this dip goes a long way. Portion control people! It will be hard because it tastes just so darn good, but pace yourself and enjoy the rest of your meal. Agreed? Good! Oh, and happy holiday baking!
- 1 cup mayonnaise (can use olive oil mayo for a healthier alternative)
- 4 oz. cream cheese softened
- ⅛ teaspoon white pepper (optional for extra kick)
- 1 cup grated parmesan cheese (fresh is best, but can use canned)
- 1 small 4 oz. can diced green chilies
- 1 can (14-15 oz.) artichoke hearts, drained and diced*
- Preheat oven to 325 degrees.
- Mix mayonnaise, cream cheese and pepper until smooth. If cream cheese is cold, just pop it in the microwave for 30 seconds and that should do the trick.
- Add in parmesan cheese and mix thoroughly.
- Add additional ingredients until evenly incorporated.
- Scoop mixture into small casserole dish (one that holds the equivalent of an 8X8 in. baking dish) with at least a 1½ inch depth.
- Bake uncovered for 25 minutes, until warmed through and lightly browning on top.
- Serve with your choice of woven wheat crackers, celery and carrot sticks, pita chips, tortilla chips, focaccia or mini loaves of French bread, sliced and dried.
