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February 2000 Issue
Artichoke Heart Dip
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Once in a while I happen across a recipe from a friend or relative that is worth sharing. This month's Artichoke Heart Dip is one of these. This recipe was served over the New Year's Holiday by Gaelynn Braun while visiting my sister's home in Santa Barbara. My thanks to Gaelynn for this recipe! Her best friend Kyle is worth a mention as well as he is a professional chef and produces some wonderful dishes. I had the pleasure of indulging in his smoked turkey two summers ago and it was absolutely great. Perhaps Kyle would be willing to share a recipe or two for me to use in this column as well (Big hint to Kyle!).

This wonderful dip can be served at a party or any other sizeable family event. Those who like cheese will be particularly fond of this dish since the parmesan flavor pleasantly accents this dish. This dip can be served with sourdough bread, baguettes, crackers or even vegetable sticks. You may even spread it on toast for a quick snack. It is best served warm -- in my opinion -- however some seem to enjoy it cold as well. Try this dish at your next party and let me know if it was a hit as I suspect it will be.

The recipe presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!

Now, on to the recipe!

 

Artichoke Heart Dip

  • 2 14 oz. jars of marinated artichoke hearts
  • 3 cloves of garlic
  • 1 cup mayonnaise
  • 1 cup grated parmesan cheese
Puree the marinated artichoke hearts (liquid included) and garlic cloves in a blender. I found that I had to stir the ingredients several times during the blending process to assure that all of the artichoke hearts were adequately pureed. In a casserole dish, mix the mayonnaise and grated cheese. Add the artichoke puree and thoroughly mix all of the ingredients together. Top with a little more of the parmesan and bake in a preheated oven at 350 degrees for about 20 minutes or until warm.
After heating, serve immediately with a vegetable platter, crackers or sourdough bread for dipping. To keep this dish warm, you may serve it in a fondue pot with a candle underneath. Or, for a more interesting presentation, you may hollow out a round loaf of sourdough and pour the dip into the cavity. Toast the bread from the remainder of the loaf and serve for dipping. You might even season the removed bread with seasoned salt or garlic powder before toasting.
  • Yields: 10 servings
  • Preparation Time: 30 minutes
 

I hope you enjoy this dish as much as I have, for I intend to make it again in the not too distant future!



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