Finger Food Friday: Baked Artichoke Dip


Artichoke Dip

Baked Artichoke Dip

On this gorgeous day, at least where I am, I’m serving up another holiday helper. Yeah, I know. Artichoke Dip. Been there, done that. But mine is different. Well, a little. More importantly, I have to blog about it because it forces me to write down my recipe for my kiddos (and anyone else) so they can enjoy it for years to come. So here it is. My spin on this classic Southern staple. My recipe starts with the universal artichoke dip base: artichoke hearts, mayo and Parmesan cheese. From there, I kick it up with roasted red peppers, jalapenos, green onions, garlic powder and cayenne. Boom! Done. If you already have an artichoke dip recipe you’re wedded to, by all means make it. Just thank me later for reminding you that this is the perfect finger food to have on hand during this busy and stressful season. You can also thank me later for turning you on to Clown Shoes Hoppy Feet 1.5 Double Black IPA. Got all that? Good! The name is funky and so is the beer–in a good way. It’s a big (as in 10%-alcohol-by-volume-big) beer and it’s a Double Black IPA.  That means it has some characteristics of an IPA and some characteristics of a porter. When I drink it, I smell and taste roasted coffee, chocolate, pine and citrus. It’s a yummy combination of both styles of beer and a really nice brew to enjoy when there’s a slight chill in the air.

Until next week …

Baked Artichoke Dip Recipe

Print Recipe

Print Recipe

1 14-ounce can artichoke hearts, rinsed, drained and chopped
1/4 cup chopped roasted red bell peppers
1/4 cup finely chopped green onions
1-2 jalapeno peppers, seeded and minced
1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
Assorted crackers or chips, for serving

Preheat oven to 350 degrees. In a large bowl, combine artichokes and next seven ingredients (through cayenne pepper); season to taste with salt and black pepper. Pour mixture into a lightly greased 1-quart baking dish and bake until golden brown and bubbly, 25-35 minutes. Serve hot with assorted crackers or chips.   Makes about 3 cups.

Genêt

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