Tuesday, March 01, 2005
Artichoke Dip
this is yum num nummie
one can (14 oz) artichokes (i usually get the quartered ones) drained
1/2 cup mayonnaise
1/2 cup parmesan cheese
garlic to taste / as much or as little as you like
pinch of cayenne
lemon juice to taste
whir it all up in the food processor
no food processor ? then chop the artichoke hearts after draining them
mix everything together / it's okay to have lumps and bumps
this dip can also be baked (325') until a little bubbly and served warm
my preference for serving this dip is on crisply toasted slices of baguette or focaccia that have been lightly brushed with olive oil
skaterina is having a show at the March Art Walk and will be serving this dip as well as something else we havent thought of yet
buon appetito
one can (14 oz) artichokes (i usually get the quartered ones) drained
1/2 cup mayonnaise
1/2 cup parmesan cheese
garlic to taste / as much or as little as you like
pinch of cayenne
lemon juice to taste
whir it all up in the food processor
no food processor ? then chop the artichoke hearts after draining them
mix everything together / it's okay to have lumps and bumps
this dip can also be baked (325') until a little bubbly and served warm
my preference for serving this dip is on crisply toasted slices of baguette or focaccia that have been lightly brushed with olive oil
skaterina is having a show at the March Art Walk and will be serving this dip as well as something else we havent thought of yet
buon appetito
