Hot Artichoke Dip

Name: Hot Artichoke Dip
Yield: makes about 2 cups
Ingredients: 1 14-ounce can artichoke hearts, drained and chopped; 1 cup mayonnaise; 1 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; Toast Triangles (recipe follows) or assorted crackers, for serving; 4 tablespoons (1/2 stick) unsalted butter, softened, or as needed; 12 slices day-old white sandwich bread; Garlic or onion powder; Sweet paprika; Kosher salt (optional)

December 9, 2011

I love this dip for company because you can whip it together and put it in the oven just as your guests arrive. In the time it takes to stow their coats and serve them drinks, the dip becomes hot and bubbly and can be brought from the oven straight to serving, trailing along with it an enticing aroma of warm Parmesan cheese and artichokes. If you have time, prepare the dip by processing it in the food processor, place it in the baking dish, cover, and refrigerate it overnight. With time, the flavors blend and become even better. If you don’t have that kind of time, don’t worry! This is still a creamy, tangy, wonderful dip even when pulled together at the last possible minute.

Recipe notes

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