Dana Treat – Treat Yourself
Of the Full Fat Variety
Posted November 7, 2009
The original recipe says to serve this with pita chips (it is excellent that way), but I have also served it with fresh baguette slices along with carrots and celery.
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese
3 green onions, finely chopped
2 tsp. minced seeded jalapeño pepper
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions, and jalapeño. Transfer to a 11 x 7 x 2-inch baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Bake dip until bubbling and brown on top, about 20 minutes. Dip is best served warm.
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