Few appetizers can top this killer combination of garlic, three kinds of cheese and artichoke hearts. It’s creamy, warm and can be prepped a night in advance. What’s not to love? If you don’t have a food processor, you can use a metal spoon to combine the cheeses and finely chop the artichoke hearts and jalapenos (then cross off “gym” from today’s “To Do” list). Serve this Artichoke Spread piping hot with slices of baguette, fresh veggies, or my mom’s favorite, Fritos!
Shopping List
- 8 oz. artichoke hearts, cooked
- 1 cup Parmesan cheese, grated
- ½ cup sour cream
- ½ cup mayonnaise
- 8 oz. cream cheese
- 3 garlic cloves, minced
- 1 jalapeno, seeded and roughly chopped
Recipe
Pre-heat the oven to 350ºF.
Place half (4 oz.) of the artichoke hearts in a food processor along with the Parmesan cheese, sour cream, mayonnaise, cream cheese, garlic and jalapeno.
Blend until all of the ingredients are mixed well together.
Chop the remaining 4 oz. of artichoke hearts and fold them into the mixture.
Pour the mixture into ramekins or a shallow baking dish.
Bake for 45 minutes or until the top of the spread is golden brown.
Serve with French bread, veggies or chips.
on Dec 12th, 2008 at 3:53 am
I can’t wait to make this for my friend grant!! Sounds delicious
on Apr 22nd, 2010 at 5:11 pm
[...] to settle for mundane apps in exchange for a killer main course. I just prepped a double batch of Artichoke Spread (a favorite from the early days of Just a Taste) and have it tucked away in the fridge. An hour [...]