Difference between revisions of "Cheesy Artichoke Dip"
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NOTES: This used to have 1 Tbps. of mayo in it, but I switched to adding 1 egg and 1 Tbsp olive oil and I very much prefer it. Try it both ways and make it the way you prefer!<br> | NOTES: This used to have 1 Tbps. of mayo in it, but I switched to adding 1 egg and 1 Tbsp olive oil and I very much prefer it. Try it both ways and make it the way you prefer!<br> | ||
| − | Variation: omit onion and green onion, and top with almonds instead<br> | + | Variation: omit onion and green onion, and top with slivered almonds instead<br> |
Revision as of 14:06, 12 September 2015
← appetizers
Imspired by recipe from Tami Vargas
From the kitchen of: Alicia Wingren
1 14 oz. can artichoke hearts, drained and chopped
1/2 c. Finely chopped onion
1 8 oz. package cream cheese
1 c. Parmesan cheese, grated (fresh, not from a green can, if possible)
1/8-1/4 c Mozzarella, grated
1 egg, whisked
1 Tbsp. olive oil
Green onion, or chives chopped (optional)
Combine ingredients except for the green onion. Put into 1 quart ungreased baking dish. Bake at 350°F for 30 minutes. Top with green onion before serving. Serve warm with your favorite chips, crackers, or veggies.
NOTES: This used to have 1 Tbps. of mayo in it, but I switched to adding 1 egg and 1 Tbsp olive oil and I very much prefer it. Try it both ways and make it the way you prefer!
Variation: omit onion and green onion, and top with slivered almonds instead
