The recipes this month are all about entertaining. I know I have posted many unhealthy recipes for appetizers — and I won’t dissappoint you today! haha Actually, what I was going to say is that there is no bacon in this recipe, so we are headed in the healthy direction, right?
Today’s recipes comes from a family friend of both Emily and I. We went to a Christmas party at her house in 2008 and could not stop eating this dip. We both asked for the recipe and she laughed, explaining that it was on an old school recipe card and we could copy it, if we would like. This started a love of hand-written recipes, for me. I still have the card, but the words are a little blurry (water has spilled on it). This recipe is both easy and fantastic. Pair this dip with some sliced sourdough and your friends will be in heaven!
from Julie Nicholas (who found it in a magazine many years ago)
- 1 can (14 ounces) Artichoke Hearts, drained
- 1 cup Parmesean Cheese
- 1/2 cup Mayonnaise
- 1/4 teaspoon minced Garlic
- 1/2 teaspoon dried Dill
- 8 ounces (1 package) Cream Cheese, softened
Chop hearts coursely in food processor. Add rest of ingredients and process until smooth. Place in a 10″ pie plate and bake in a 400 degree oven for 15 minutes, or until hot and bubbly. Can be served cold, room temperature or warm.
If you do not have a food processor, don’t worry — I do not either! I use my mini-prep food processer (or a blender) to chop the hearts, then I just blend everything in my Stand Mixer until smooth. What are some of your go-to appetizer recipes?