Let’s go ahead and call this dip week. There are worse things, right?
I’ve been meaning to put this dip up on the blog for ages, but I’m constantly bringing it parties, so I always forget the photos before I run out the door.
This week I made it for lunch….for myself. And that worked out pretty nicely, both for myself and you guys.
And my husband loves it, even though he skips any appetizer without meat, red sauce, or red meat and red sauce.
But I don’t live in Wisconsin, so I adapted the recipe to be a bit easier, but just as tasty.
The key players–
Go heavy on the parm. It’s the best part of the dip. Besides the artichokes, of course.
I guarantee that everyone at the party will tell you it’s the best artichoke-type dip they’ve ever had.
Meet your new go-to appetizer:
Parmesan Artichoke Dip
1 pound cream cheese
2/3 cup shredded Parmesan cheese
1 teaspoon minced fresh garlic
1/4 teaspoon dried thyme
1 cup chopped artichoke hearts, drained (not marinated)
1/3 cup mayonnaise
Chipotle puree to taste, optional
Ciabatta bread, cubed, to serve with dip
1. Preheat oven to 400 degrees.
2. Put cream cheese in large bowl. Mix in remaining ingredients.
3. Spread in ungreased 10-inch pie tin.
4. Bake dip, uncovered, 10 to 15 minutes or until browned and bubbly. Serve hot with warmed ciabatta bread.