Artichoke Parmesan Dip

• Ingredients

  • 2 cans of plain, quartered artichoke hearts (14oz each
  • ¼ cup sour cream
  • ¼ cup mayo
  • 1 cup grated Parmesan, divided
  • 1½ teaspoons fresh garlic, minced
  • 2-3 Tablespoons fresh chives, minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • butter to coat baking pan

• Dairy

  • 6 oz. cream cheese

Found on mirlandraskitchen.com

Ingredients

• 2 cans of plain, quartered artichoke hearts (14oz each)
• 6 oz cream cheese
• ¼ cup sour cream
• ¼ cup mayo
• 1 cup grated Parmesan, divided
• 1½ teaspoons fresh garlic, minced
• 2-3 Tablespoons fresh chives, minced
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• butter to coat baking pan

Directions

• Drain the artichokes. Toss into a medium pot of boiling water and boil 2-3 minutes. Drain well.
• In a medium bowl, microwave the cream cheese for 30 seconds until hot and soft. Add ½ cup of the Parmesan cheese. Stir in everything else except the artichokes.
• Check the artichokes - if they still very wet squeeze them a little. Mince them and gently stir them into the sauce. Taste and adjust salt, pepper or garlic as desired.
• Adjust oven rack to highest setting where your pan or bread bowl will fit under the broiler. Turn broiler on high.
• Spoon sauce into a buttered cast iron pan, casserole or a bread bowl. Garnish with ½ cup of grated Parmesan and broil for 5-7 minutes until well browned on top. Serve with french bread slices or crackers.