This is Ian's mom's recipe, and she likes to serve it with baked potatoes. I sometimes use plain
greek yogurt in place of half of the mayo and sour cream. It doesn't really change the flavor, but it makes the final product less oily. In addition, 1-2 cups of chopped fresh spinach can be added to convert this to spinach-artichoke dip.
Ingredients:
1/4 cup onion, finely chopped
1 can of artichoke hearts, coarsely chopped (this product can be found near the other canned vegetables, usually by the canned mushrooms or olives)
1 cup of sour cream
1 cup of mayonnaise
1 cup of shredded Parmesan cheese
1 cup of shredded mozzarella cheese
Instructions:
Preheat oven to 350F. In a large bowl, stir together the first 5 ingredients. Scoop into an appropriately sized glass baking dish, such as an 8x8 square baking pan. Top with the mozzarella cheese. Bake for 20-25 minutes until bubbly around the edges and the cheese begins to brown. Serve with pita chips, tortilla chips, or baked potatoes.
greek yogurt in place of half of the mayo and sour cream. It doesn't really change the flavor, but it makes the final product less oily. In addition, 1-2 cups of chopped fresh spinach can be added to convert this to spinach-artichoke dip.
Ingredients:
1/4 cup onion, finely chopped
1 can of artichoke hearts, coarsely chopped (this product can be found near the other canned vegetables, usually by the canned mushrooms or olives)
1 cup of sour cream
1 cup of mayonnaise
1 cup of shredded Parmesan cheese
1 cup of shredded mozzarella cheese
Instructions:
Preheat oven to 350F. In a large bowl, stir together the first 5 ingredients. Scoop into an appropriately sized glass baking dish, such as an 8x8 square baking pan. Top with the mozzarella cheese. Bake for 20-25 minutes until bubbly around the edges and the cheese begins to brown. Serve with pita chips, tortilla chips, or baked potatoes.
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