See Also: Dressings and Dips
Artichoke Dip with Garlic Bagettes
From Dorothy McNett's recipes at www.dorothymcnett.com. 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.
