WARM ARTICHOKE DIP WITH SCALLIONS AND JALAPENOS
There are so many versions of hot artichoke dip. But using cream cheese for part of the mayo makes this one different. Serve it with crisp raw veggies, pita chips or baguette slices or maybe melba toast or crackers.
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400.
- 2. In food processor, mix scallions, pickled jalapeno, garlic and salt. Pulse until scallions are finely chopped.
- 3. Add cream cheese, all but 1 T. of the Parmesan cheese, the mayonnaise, lemon juice, and cayenne. Puree until smooth.
- 4. Add the artichokes and pulse until coarsely chopped. Scrape mixture into a 2 cup gratin or other shallow ovenproof baking dish. Sprinkle reserved 1 T. Parmesan cheese over the top.
- 5. At this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Shortly before serving, bake for about 20 minutes until dip is lightly browned on top and bubbly hot. Let cool slightly before serving. Great Party Dip
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