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BAKED ARTICHOKE DIP Recipe

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This recipe for BAKED ARTICHOKE DIP is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon oil
1/4 cup julienned red onion
1 (14-ounce) can artichoke hearts and bottoms, drained
2 cups mayonnaise
1/2 cup sour cream
3/4 cup shredded Monterey Jack cheese
2 tablespoons lemon juice
1 tablespoon minced garlic
1 1/2 teaspoons Frank's Red Hot Cayenne Pepper Sauce, or to taste
1 (10-ounce) box frozen chopped spinach, thawed and drained
1/4 cup shredded parmesan cheese
1/4 cup diced red tomatoes
Directions:
Directions:
Preheat oven to 350 degrees. In small pan, heat oil and lightly saute red onion. Set aside.
Using an electric mixer and medium mixing bowl, beat artichoke hearts until they are a chunky, even consistency. Set aside. In large mixing bowl, combine mayonnaise, sour cream, Monterey Jack cheese, lemon juice, garlic and pepper sauce. Stir in onions, artichokes and spinach and mix until well-combined.
Spread dip into a 1-quart casserole or ovenproof dish. Sprinkle with parmesan cheese and heat until bubbly, about 20 to 30 minutes. Garnish with tomatoes and serve with tortilla chips or crackers.

 

 

 

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