Hot Artichoke Dip

I know, I know!! There are a kazillion billion versions of this stuff floating around on the net.  I don’t care, I’m going to add to the melee anyway. This is one of my comfort foods (of which I have way too many, as my waistline will attest).

Most recipes call for mayonnaise, but I prefer mine without.  I suppose you could throw in a dollop or two of mayonnaise if you wanted. I like to use the small sized artichokes packed in water, not marinated artichokes.  Also, I’ve discovered that measuring the Parmesan depends on how you shred your cheese.  If you purchase pre-shredded cheese you can use 1/2 cup.  I use this Microplane Grater/Zester which Santa left in my stocking a couple of years ago, and is one of my top 10 most used kitchen tools.  It produces a fine fluffy shred, so I “measure” out about 1 cup for this recipe . In other words, I throw in about 4 big hands full.

My favorite way to eat artichoke dip is with homemade bread, the crustier the better.  I didn’t have any crusty bread this time around, so I just ate it with some regular whole wheat bread I had made the day before.  None of the picky eaters in my house will eat it.  I think they’re nuts.  They think I’m nuts. I’m happy I don’t have to share.

Hot Artichoke Dip
8 ounces cream cheese, softened
1 clove garlic, minced
1/2 to 1 cup shredded Parmesan cheese
1 can artichoke hearts, drained and chopped
Salt and cayenne pepper to taste

Blend ingredients and season to taste.  Place in a baking dish and bake at 375 for 25 minutes, or until slightly browned.

I’ve been thinking that I’d like to experiment with adding different herbs to this,  but haven’t got round to it.  If anyone makes something like this with herbs, I’m open to suggestions.

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