Artichoke Dip

submitted by Karen Herbert

American Cuisine
Appetizers & Snacks

Serves: 8 to 10

Preparation Time: Thirty Minutes

Recipe Credit: Karen Brown

Ingredients :

Description :

This is a delicious appetizer that can be made in advance and refrigerated until ready to use. Although, wonderful hot, it can also be served cold. This is a popular recipe that Karen served when she had her own inn and she has already shared it with many

Instructions :

Aritichoke Dip:

Mix all ingredients for the dip together in a mixing bowl. Transfer the mixture to either a deep, oven-proof dish or fill an uncooked bread loaf (top sliced off and core hollowed out) for baking.  If using a dish cover with tinfoil for the first 30 minutes and then uncover as it bakes for the last 15 minutes. If using a hollowed out bread loaf/round, fill, replace the top and then cover in tinfoil for the first 30 minutes and then remove the tinfoil for the last 15 minutes allowing the bread to turn a golden brown.

Serve with either baguette slices or toasted pita chips.

To make Pita Chips:

Split open Pita Rounds. Lay out on ungreased cookie sheets. Drizzle generously with olive oil. Sprinkle with spice of choice (garlic salt, parmessian cheese, fresh herbs). Using a pizza cutter slice rounds into six triangles each. Toast in a 400 degree oven until crisp-approximately 10 to 15 minutes.