Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, hors d'oeuvre, snack
Dietary Considerationdiabetic, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebubbly, cheesy, creamy, garlicky, savory, tangy
Type of Dishdip/spread
- 2 (14-ounce) cans artichoke hearts, drained
- 1 cup Hellmann’s or Best Foods Real Mayonnaise
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 medium garlic cloves, minced
- Dash of Tabasco red pepper sauce
- Cheese grater
Preheat the oven to 350°F. Chop the artichokes and mix with remaining ingredients. Bake in quiche dish or an ovenproof dish until thoroughly heated and bubbly, about 30 to 45 minutes. I prefer to mix this together and let it sit overnight. Bake before serving. Serve with water crackers.
Variations: Lynne Borkowski, a friend from working together at Caviar to Cabernet, cooks, drains and crumbles 16-ounces of bacon and sprinkles this on top before baking. It makes a hearty appetizer and the bacon adds great flavor. For a Southwest flair, I have also made the basic recipe and added a 7-ounce can of chopped green chiles. Cooked, chopped shrimp (about 1 cup) added to the basic recipe adds a seafood twist!
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