I have been a fan of Artichoke Dip for a while, but have never attempted to make it before now. I made this for a friend's baby shower. In keeping with the purpose of the "morsels" posts (being to better serve my family through trying new recipes), I made enough so I could take some to a picnic we were going to with friends later as well. I got a recipe from Picky Cook and I was pleased with the result. It was not dry at all and was even tasty cold at the picnic.
Cheesy Baked Artichoke Dip
Yield: Makes about 2 2/3 cups
1/2 cup plus 2 tablespoons (packed) grated Parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
pinch of salt
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
(I doubled the recipe and only used 3 cans so it would be a little less artichoke-intense.)
1/4 teaspoon paprika
1 cup Italian cheese blend
French-bread baguette slices, toasted
Whisk 1/2 cup grated Parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin .Sprinkle dip with remaining 2 tablespoon grated Parmesan cheese Italian cheese and paprika. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (It took mine about 35 minutes doubled.) Serve warm with toasted baguette slices.
This can also be made up to a day before and chilled before baking.
Here is Peter in a very candid shot sampling the results! :)