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January 02, 2013

Artichoke Dip

The best articokes are stored in glass jars, packed in water. Rinse and drain them on a baker's cooling rack to remove the salt and water. Frozen articokes are also good. Just remember to adjust your salt if you use those packed in brine or marinade.

Makes 2-2 1/2 cups
Prep time: 12 minutes
Total time: 32 minutes


  • 1 medium onion, thinly sliced
  • 2 teaspoons butter
  • 1-14 ounce can artichoke hearts, coarsely chopped
  • 1 cup Parmesan cheese, freshly grated
  • 1 cup mayonnaise
  • 1 medium roasted red pepper, chopped
  • 1/2 teaspoon pepper, freshly ground
  • Kosher salt to taste
  • 1 tablespoon fresh thyme, chopped


    Heat the butter in a medium skillet and cook the onion until tender.

    Remove from the heat.

    Add artichoke hearts, 3/4 cup Parmesan cheese, mayonnaise, roasted red pepper and ground pepper. Stir to combine.

    Spread evenly in an 8-inch quiche dish (or 9-inch pie dish). Sprinkle with remaining Parmesan cheese and the thyme. Can be made in advance up to this point and refrigerated.

    To serve, bake, uncovered in a 350 degree oven for 20 minutes or till heated through.

    Cooking Wiser:

    Use Olive oil mayonnaise or low fat mayonnaise

    Make it your own by adding 1- 8 ounce package of frozen spinach (thaw and squeeze out all liquid), 1 tablespoon chopped bacon or 4 ounces crab meat. I also like adding a small can of sliced water chesnuts.

  • Posted by terri at January 2, 2013 12:40 AM