Hot Artichoke Dip

 

Looking for something different to please your guests?  This irresistibly creamy dip can be a perfect appetizer, a great snack, or a wonderful gift, depending what you decide to do with it.

1 cup (180 g) marinated artichokes, drained and chopped

1 cup (200-225 g) Philadelphia cream cheese

¼ cup (60 ml) sour cream

¼ cup mayonnaise

¼ cup parmesan or gruyere cheese, grated

2 tablespoons parmesan or gruyere, grated – Reserve to sprinkle at the end!

½ teaspoon tabasco (hot sauce)

¼ teaspoon salt

1 tablespoon fresh chili/ají, finely chopped

One 3-cup (0.75 L) oven-safe baking dish

Mix in a bowl until well combined:  cream cheese, sour cream, mayonnaise, ¼ cup grated cheese, tabasco, salt, and chili.

Stir artichokes into cream-cheese mixture.

Mix until thoroughly combined, and transfer to an oven-safe dish, pressing down lightly.

Top with 2 tablespoons grated cheese.

Bake in a preheated 200°C (400°F) oven for 20-25 min or until bubbly and light brown.

Serve it warm with crackers, tortilla/pita chips, bread, focaccia, little toasts, veggies, or even as a topping on baked/boiled potatoes.

TIP:  You can make this dip ahead.  Just cover and refrigerate it (unbaked) until needed.  Put it in the freezer to keep it even longer.  I usually have one frozen as reserve for unexpected guests.

It is also a great gift for that foodie friend and a good dish to take to a party.

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