Artichoke dip is so simple to make and yet it gets rave reviews from company. All you need is a food processor and three ingredients to make this mouthwatering dip.
Low-fat butter and mayonnaise have come a long way since their discovery. Unfortunately, although their taste has improved, they don't always hold up well in recipes. I tried using nonfat mayonnaise in the artichoke dip, and it was a disaster. The dip had a dry, as opposed to a creamy, texture and it didn't brown well. Along the same lines, substituting low-fat butter or margarine in recipes that call for real butter or margarine doesn't usually work, especially when the dishes are baked (such as cakes, cookies, and breads).
Time involved: Half to one hour
- Can of whole artichoke hearts (You can find this in the canned-vegetable section of supermarket.)
- 10-ounce brick white mild or medium cheddar cheese (You could use a 10-ounce package shredded cheddar cheese instead.)
- 1/2 cup mayonnaise
- Nonstick cooking spray
- Food processor
- Mixing bowl
- Small ovenproof baking dish
Preheat the oven to 350°F. Open the can of artichoke hearts and drain them, discarding the liquid. Place the artichoke hearts in a food processor and surge the power until the hearts are cut into chunks (not mushy). Place in a mixing bowl.
Cut the brick of cheese into chunks and shred in the food processor. Remove to the mixing bowl. (If using shredded cheese add now.) Add 1/2 cup mayonnaise to the mixture and stir thoroughly.
Spray the baking dish with nonstick cooking spray. Add the artichoke mixture and pat it down with a spoon. Bake the mixture for approximately 20 minutes or until melted and golden brown. Serve with crackers.