My good friend, Beth, brought her homemade, and oh so delish, Artichoke Dip to one of our photo shoots. It was so good, I asked her to share the recipe with all of you. So here you go…Beth’s Amazing Artichoke Dip. The perfect hearty appetizer for any event!
3 cans of good quartered artichoke hearts, drained
8 oz of Philadelphia Cream Cheese, room temp
1/2 of an 8 oz container of vegetable cream cheese, room temp
1.5 cups of fresh, shredded parmesan cheese
1 and 1/4th cup of good mayo
A whole bushel of fresh green onion chopped (with onion and green parts) Cayenne pepper to taste
Garlic Powder to taste
Fresh cracked pepper or white pepper (my choice) to taste
Flaky sea salt to taste
Toss it all in a mixing bowl or stand mixer. Give it a good mix on low. But not too much. You don’t want to break up those artichokes too much. Taste test it. Add seasonings if needed. Bake at 300 until lightly toasted on top. Not bubbly. You don't want the oil from the cheese to separate. Serve warm with any kind of tortilla chips, pita bread, crostini's or any kind of cracker. Yum!
