I have an exciting new acquisition for my cookbook collection— The Pioneer Woman Cooks. She has a hot artichoke dip recipe that is similar to one my family has always made. There were some interesting improvements in her recipe (cream cheese), so I took my old family recipe and adapted it a little based on the Pioneer Woman’s recipe. The results were delicious and meal worthy. In my house, party dips can be served as complete meals (especially during the holidays). This is what we ate for dinner on New Year’s Eve. I know you are probably worried that the nutritional value in my New Year’s Eve dinner was pretty poor. Don’t worry, I made potato skins with bacon and melted cheddar too!
- Two 14-oz cans artichoke hearts, drained
- One 8-oz block cream cheese, room temperature
- 1 c. real mayonnaise
- 1 c. grated Parmesan cheese (or more), divided
- 1/2 c. grated Swiss cheese (or more)
- Tabasco (to taste– I use about 10 dashes)
- Preheat oven to 350 degrees.
- Add one can of drained artichoke hearts, cream cheese, and mayonnaise to the bowl of a food processor. Pulse the mixture 6 or 7 times.
- Mix in 3/4 c. Parmesan cheese (or a handful), 1/2 c. Swiss cheese (or more), Tabasco, and salt and pepper to taste. Set aside.
- Roughly chop the other can of artichoke hearts into bite sized pieces. Add to the artichoke mixture and stir together gently.
- Pour the mixture into an oven safe dish about the size of a pie dish. Sprinkle remaining Parmesan cheese on top. Bake for 20 minutes until browned slightly and bubbly.
- Serve hot with blue corn tortilla chips or slices of party rye bread.