Creamy Artichoke Dip

The original recipe says to serve this with pita chips (it is excellent that way), but I have also served it with fresh baguette slices along with carrots and celery.
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ll2 8-ounce packages
cream cheese, room temperature
-
1/3 cup
sour cream
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1/2 cup
mayonnaise
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1 tablespoon
lemon juice, fresh
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1 tablespoon
Dijon mustard
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1 clove
garlic, minced
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1 teaspoon
Worcestershire sauce
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1/2 teaspon
hot pepper sauce
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3 6-ounce jars
marinated artichoke hearts, drained, coarsely chopped
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1 cup
mozzarella cheese, grated
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3
green onions, finely chopped
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2 teaspoon
jalapeño pepper, minced seeded
- Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions, and jalapeño. Transfer to a 11 x 7 x 2-inch baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake dip until bubbling and brown on top, about 20 minutes. Dip is best served warm.
Adapted from Bon Appetit.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Makes: 12 servings
- Calories232
- Carbohydrates7.5g
- Dietary fiber1.0g
- Cholesterol52mg
- Fat19.7g
- Saturated fat10.8g
- Sodium372mg
- Protein6.2g
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