Saturday, January 06, 2007

Hot Artichoke Dip

I found a recipe in a magazine for a warm dip to serve during the holidays that I wanted to try. It looked like a promising recipe, but it turned out to be rather disappointing. "There's something missing" one family member said, "It's a little bit too bland" said another. So I experimented until we found a version that was satisfactory. I share it with you here and wish you a Happy New Year!

Hot Artichoke Dip

1 leek, washed well and chopped
1 Tablespoon butter or olive oil
1 14-oz. can artichoke hearts, drained and chopped
2 4-oz. jars sliced pimientos, drained
1 cup mayonnaise (not fat free, or it will be runny)
1 cup plus 2 Tablespoons grated Parmesan cheese
1 envelope Good Seasons Italian Salad Dressing Mix
1/4 teaspoon ground black pepper
2 Tablespoons minced fresh parsley

Preheat oven to 350°F. In skillet, cook leek in butter or olive oil until tender. Remove from heat. Stir in artichoke hearts, pimientos, mayonnaise, 1 cup Parmesan cheese, Italian salad dressing mix, pepper and 1 Tablespoon of the parsley.

Spread mixture into a 9" pie plate or casserole dish. Sprinkle with remaining 2 Tablespoons Parmesan cheese and 1 Tablespoon parsley.

Bake 20 minutes or until heated through. (You may microwave the dip instead for about 6-8 minutes at 70% power, turning the dish halfway through if you don't have a turntable.)

Serve with vegetable dippers and torn bread.

3 comments:

Knitting Rose said...

That is one of my favorite dips! I love it with tortilla chips and stale bread.

Diane said...

This really looks yummy.

carole said...

mmmm..yummo

btw, you've been tagged. Visit my blog for the details. Jan 13 entry
http://craftycarole.blogspot.com