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As we remain stuck at home for another week (it does appear that there is a light at the end of this Covid 19 tunnel though), I continue to use up things I have in my pantry. I found a can of quartered artichoke hearts, and decided it was time to make a dip and have a party – for two :). Well, the dog makes it three. This is simple, pantry friendly and there are many variations – see the notes…
- 1 can (14.6 oz) artichoke hearts, preferably unmarinated, drained
- 1/2 cup mayonnaise (Dukes is my favorite)
- approx 3 cloves minced garlic (you can use the stuff in the jar if you have it handy)
- Dash (or more) of red pepper
- 1/2 cup grated parmesan cheese
- 1/2 cup french fried onions (optional)
- Place the artichoke hearts, mayonnaise, garlic, and parmesan cheese in a bowl. Mash the artichoke hearts and blend the ingredients well. Add 1/4 of the french fried onions if you are using them.
- Place the mixture in a small casserole and sprinkle the red pepper over the top. Sprinkle the rest of the onions over the mixture if you are using them.
- Bake in a 325 degree oven for about 15 minutes. Remove from oven and enjoy!
If you don’t have any garlic cloves at home, feel free to sub garlic powder – I’d estimate 1 teaspoon or to taste. Here are some ideas for variations, based on what you have in the pantry/frig/bar…
- Eliminate the french fried onions. Sprinkle the top with grated cheddar cheese.
- Add 2 tablespoons of sherry or white wine (or cognac?)
- Add pine nuts for a little crunch
- Add some minced red pepper to give the dip some nice color
- Top with chopped green onions (spring onions)
I’m thinking about using the leftovers as a topping for a baked potato…..
- Category: appetizers
- Method: bake
- Cuisine: American
Keywords: artichoke, artichoke dip, appetizers, pantry friendly, quick and easy, dip
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.