Hot Artichoke Dip

There is nothing like dish of Hot Artichoke Dip to start off the Fall season.

This afternoon we enjoyed time with one of my husband's former co-workers and family. His mother asked me to make artichoke dip, I was more than happy to do so. 

One of my favorite people I follow, Ree Drummond has a scrumptious recipe for Hot Artichoke Dip. I mean, why go spend $10 on dip at a restaurant, when you can buy all the ingredients at the store for the same cost and feed 5-10 people.

 INGREDIENTS:  

two 14oz cans artichoke hearts, drained

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8 oz block of cream cheese (I use the 8oz container, because you save .45!)

1 cup of real mayo (see last blog for homemade mayo.)

Cayenne Pepper

2 green onions, chopped

1 cup of grated Parmesan cheese

Dash of salt

Freshly ground black pepper 

Preheat your oven to 350 degrees

DIRECTIONS: 

1.

Add 1 can o the artichokes, cream cheese, and the mayo to your mixing bowl (Kitchenaid or Food Processor)

2.

Sprinkle in cayenne pepper to taste (I like to sprinkle a little extree). Add the green onions to the bowl as well. 

3.

Pulse the mixture 5-7 times. You don't want to liquefy it, just get the artichokes all chopped up and mixed with the other ingredients. 

Mix the Parmesan and salt & pepper to taste, then set aside.

 

 

 4.

Now roughly chop up the remainder artichokes, add to the bowl and gently mix together. 

 

 

 (SN: I highly recommend The Pioneer Woman Cooks, cookbook. check out the side of my blog for super deals from Amazon.)

5.

 Place your dip into a oven safe dish and bake for Approx 20 minutes

 

LAST STEP:

Take out of the oven, serve with veggies, chips, crackers and breads!