Artichoke Dip with Garlic Bagettes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Dressings and Dips

Artichoke Dip with Garlic Bagettes

From Dorothy McNett's recipes at If you have about 5-6 cooked fresh artichoke hearts, you can use them instead of the jar. This is also a nice salad dressing for crispy lettuce, etc.

2-3 cloves garlic (or more!)
4-5 freshly cooked artichoke hearts, or a 14 oz. jar of artichoke hearts (packed in water)
1/2 cup grated Parmigiano-reggiano
1/2 cup mayonnaise
1/4 cup yogurt or sour cream
1/4 teaspoon salt
zest of 1 lemon
juice of half of the lemon
2 green onions, chopped
3-4 shakes Tabasco Sauce

thinly sliced baguette
extra virgin olive oil
1-2 cloves garlic, cut in half

Mix garlic, artichoke hearts, cheese, mayo, yogurt, salt, zest, juice, onions and Tabasco in food processor or blender until smooth. Toast baguette slices, quickly brush with olive oil and then rub with a cut clove of garlic. Serve with the dip.

Recipe created 2001-11-19.

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