With holiday parties in full gear, I suggest making a few batches of this creamy artichoke dip. Believe me, it will get devoured in seconds! I served this with fresh veggies, in addition to crackers and crostini. I really enjoyed having the option of fresh crudites because it makes eating this appetizer way less sinful :) This recipe differs from most hot artichoke dips because it incorporates goat cheese... one of my favorites! Hope you will give it a try soon!
I used two oval pyrex dishes for baking and serving. That way, I was able to bake/broil the second dish when I saw the first one getting a little low.
Creamy Artichoke Dip
(From Eat. Drink. Smile.)
Yield: 6 servings
2 oz. Block-Style, Reduced Fat Cream Cheese, softened
2 oz. Goat Cheese, softened
1/4 C. Reduced Fat Mayo
3 Tbsp. Fresh Parmesan Cheese, grated
2 tsp. Garlic Clove, minced
2 tsp. Fresh Lemon Juice
1/2 tsp. Tabasco Sauce
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper, freshly ground
1 (12 oz) Frozen Artichoke Hearts, thawed & chopped
Combine the first 9 ingredients in a large bowl; stir until well combined. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish or a pyrex dish coated with cooking spray. Bake at 350F degrees for 30 minutes or until artichoke mixture is hot and begins to brown. You might have to turn it to broil for a few minutes to brown the top.