Wednesday, March 11, 2009

Baked Artichoke Pesto Dip

2 cans artichokes in water
1 cup mayonaisse
1 cup grated mozzarella cheese
1/2 cup fontina cheese
1 cup parmesan cheese
2 TBLS basil pesto (I had a few packages left in the freezer from last summer's garden so I used my own)
2 garlic cloves, minced
½ tsp minced hot peppers (opt)

Preheat oven to 350 degrees. Drain the artichoke hearts, and chop them up. Mix them with all the other ingredients except the paprika, combining well. Put it in a small, oven-proof casserole dish, some paprika on top to make it look nice, and bake for 30-45 minutes until very bubbly and just browned on top. Serve warm and scoop this with crusty bread slices or fresh vegetables.. sticks of pepper strips, cucumbers, or celery sticks.

** This recipe doubles very easily. Try adding some spinach to the mix and just watch it disappear :D


Ciao Chow Linda said...

yum. this looks like a keeper. I'm going to bookmark it.

YankeeSoaper said...

Thank you Linda, do try it. I must warn ya though.. it's addictive! :D

Karen said...

I'd say that would make an excellent dinner along with a glass (or two) of wine!

Anonymous said...

My thighs are getting bigger reading the recipe!
It looks like the type of thing you just can't stop eating. Am I right?

~~louise~~ said...

Now this is my kind of artichoke recipe. I love them so but they always seem like so much work.

Your recipe sounds scrumptious! Definitely a keeper!

Linda Lou said...

Just found your blog-I can't wait to make this dip and read more of your posts!