Sunday, December 19, 2010

Artichoke Dip, anyone?

This recipe is a favorite from my most-used cookbook, The Ultimate Southern Living Cookbook. When I serve it at parties, I'll often use my pretty butter-colored Gail Pittman pie plates on a two-tiered stand -- the dip on top, with another pie plate on the bottom filled with water and one lit tea candle to keep the dip warm. I like to serve with Triscuits -- you choose your favorite cracker!

Baked Artichoke Dip

1 (14-oz) can artichoke hearts or hearts of palm, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp Worcestershire sauce
1/8 tsp hot sauce

Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly. Serve with melba toast rounds. Yield: 2 cups.

Note: I used Parmesan/Romano from a jar, and used Texas Pete's for hot sauce.

Photo: Willow House Riverstone Stacking Platters  (41483; set of three -- Available January 2011)

Note: I linked to this recipe on Eat at Home.


Tiffany @ Eat at Home said...

I love this stuff. I start eating it and can't hardly stop. Thanks for linking up!

Suzanne said...

You are not alone, Tiffany, which is why I usually make two batches! I cook each batch in a separate pretty pie plate and keep one (covered) in a warm oven while serving the other. I generally serve it from a two-tiered plate stand (like this: ) and put a plate or pie plate on the bottom filled with water and one lit tea light candle to keep it warm. Although it often goes so fast that it doesn't have a chance to get cold!


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