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Artichoke Dip

Artichoke Dip

Linda Evans recipe that serves six.
Ingredients
  • 1 (8-ounce) package cream cheese, at room temperature
  • ½ cup mayonnaise
  • 1 teaspoon Tabasco (or more, to taste)
  • 1½ tablespoons thinly sliced scallions (white part only)
  • ½ cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)
  • 1 (13¾-ounce) can artichoke bottoms (not hearts), drained and finely diced

Directions 

Preheat oven to 350°F.

With an electric mixer, beat the cream cheese with the mayonnaise. One by one, blend in the Tabasco sauce, scallions, and Parmesan.

Using a rubber spatula or wooden spoon, fold in the artichokes (don’t use the mixer for this).

Spoon the mixture into a 3-cup baking dish and bake for 30 minutes, or until golden brown. Serve warm with crackers.

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