Sunday, March 7, 2010

Artichoke Dip

(Sorry, no pictures of this one, at least not this time. When I make it again I'll add some.)
This recipe is my mom's, and it is a staple at any gathering of people at her house. It's super easy to make, and it freezes and reheats well, so there is always one made up in Mom's freezer just waiting to go. That, and a quiche (another super easy recipe for another time).

Mom's Artichoke Dip
2 14 oz cans of artichoke hearts, drained and chopped (they are hard to chop when they are wet, so have them in a strainer and try to squish the liquid out of them before chopping)
1 8 oz package of cream cheese, softened (can use reduced fat if desired, I don't recommend fat free because of the texture)
1 cup grated mozzarella, plus more for topping
1 cup grated Parmesan (or whatever else you may have around, I've used a Mexican blend before)
1 4 oz can diced green chilies
garlic powder, salt, and pepper to taste (I usually just sprinkle a little of each)

Add all ingredients to a large bowl, stir to combine. Make sure to break up any lumps of cream cheese. Transfer to an oven-safe dish and top with additional mozzarella. Bake at 350 for 20 -25 minutes. Turn on the broiler for the last few minutes to brown the top. You can garnish it with chopped tomato or green onion, or serve with salsa on the side. It works with fresh bread, tortilla chips, crackers, vegetables, and just about anything else you could dip or spread.

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