Saturday, January 23, 2010

Mediterranean Artichoke Dip

Who doesn't love Mediterranean food? And, especially artichokes? Some people love them with mayo, some swear by lemon, others with insist on dipping in spiced butter. This recipe is a combination of ALL that everyone is sure to enjoy. What an elegant, yet easy dish this is to prepare! I promise you will love it, but DO NOT give into the temptation to add salt. The natural ingredients from the Parmesan cheese, the mayo and the cream cheese is good enough to season this appetizer! NICE served with a chilled bottle of Chardonnay or Pinot Grigio.

The recipe comes to you from my Ruralite Magazine (January, 2010 issue).

1 tsp. garlic powder 1 tsp. oregano leaves
1/2 tsp. rosemary leaves, crushed 1/2 tsp. thyme leaves, crushed
8 oz. artichoke hearts (frozen or canned/drained)
3 oz. cream cheese (soft)
1/2 cup mayonnaise
1/2 cup Parmesan cheese
Optional: 2 TBSP chopped green onions and 2 TBSP chopped tomato (looks very pretty)

First, mix the spices in a small bowl like this.

Next, measure 8 oz. artichoke hearts. Process in a food processor until finely chopped. Add the cream cheese, mayo, Parmesan cheese, and the small bowl of herbs. Process all of this until it is creamy.

Lastly, spread into a 9" pie plate and bake in preheated 350 F oven for 15 minutes or until edges are golden brown. Garnish with chopped green onions and tomatoes if desired and serve with pita chips or crackers.

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