Happy Tuesday everyone! Sorry I'm late with my post. My little one had a follow up appointment with the surgeon today. All is good! Woo hoo! Relief. She is clear to resume all activities. She is still a little sore, but feels GREAT! We are looking forward to a healthy and happy 2013!
Before I get to today's recipe, I just wanted to let you know about Inspiration Cafe's New Series! Every Tuesday for the rest of January, Sharon from Mrs. Hines' Class is bringing us some tips for getting ourselves organized! What a great way to start the New Year!
We're excited about this series and we hope you are too! Come on over to the Cafe today and see what you can learn in Mrs. Hines' Class! She is after all an awesome teacher!
Okay...back to Tried & True Tuesday!
I know many of you are starting out the New Year eating healthy, but I wanted to add this to dip my recipe section...sorry. If this looks and sounds good, print the recipe or pin it, save it for a future date - it's a great appetizer that all my friends love! I made the batch pictured below for New Year's Eve, along with the Apricot Gorgonzola Cheese Spread. Before I started making the Apricot Spread, I always made this Artichoke Dip for our get-togethers. I can't claim this as my own, it's my sister's recipe. I'm not sure where she got it...all I know is that it is SO GOOD and our family has been making it for years!
Print Recipe
Ingredients
1 8 oz block cream cheese (reg)
1 Cup Hellmann's Mayonnaise (reg)
1 Cup Shredded Parmesan Cheese
1 4 oz can Mild Diced Green Chiles
1 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts
Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!
Tip - I never chop the artichoke hearts, I just mix them with the rest of the ingredients as is - I like the big chucks of artichokes in my dip. If you prefer, you can chop them into a smaller size.
Before I get to today's recipe, I just wanted to let you know about Inspiration Cafe's New Series! Every Tuesday for the rest of January, Sharon from Mrs. Hines' Class is bringing us some tips for getting ourselves organized! What a great way to start the New Year!
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| Inspiration Cafe |
Okay...back to Tried & True Tuesday!
I know many of you are starting out the New Year eating healthy, but I wanted to add this to dip my recipe section...sorry. If this looks and sounds good, print the recipe or pin it, save it for a future date - it's a great appetizer that all my friends love! I made the batch pictured below for New Year's Eve, along with the Apricot Gorgonzola Cheese Spread. Before I started making the Apricot Spread, I always made this Artichoke Dip for our get-togethers. I can't claim this as my own, it's my sister's recipe. I'm not sure where she got it...all I know is that it is SO GOOD and our family has been making it for years!
The Best Hot Artichoke Dip Recipe:
Print Recipe
Ingredients
1 8 oz block cream cheese (reg)
1 Cup Hellmann's Mayonnaise (reg)
1 Cup Shredded Parmesan Cheese
1 4 oz can Mild Diced Green Chiles
1 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts
Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!
Tip - I never chop the artichoke hearts, I just mix them with the rest of the ingredients as is - I like the big chucks of artichokes in my dip. If you prefer, you can chop them into a smaller size.
Sharing here:
Thanks for stopping by!
Cheers!
Cheers!
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Mary this looks wonderful! I have tried many of your recipes and I'll be trying this one too! You've never steered me wrong...I've loved them all! Good think I didn't make that diet resolution!!
ReplyDeleteOooh I love this recipe! And I'm so glad all is good with the little one - so good to hear. xxx Nat
ReplyDeleteI have this recipe too!! Only, didn't put the chiles in. Yumm!
ReplyDeleteThanks for sharing; I pinned this for future reference.
ReplyDeleteCheers!
Lori in Atlanta
Oh my goodness, I am drooling just looking at the screen..
ReplyDeleteHot artichoke cheese dip is my absolute favorite. I have never made my own yet so thank you so much for the recipe. I can't wait to give it a try...and I may have all of the ingredients already. :)
ReplyDeleteWe made this at my SIL. Thhhheeeeee best! Only we used parm cheese, no cream cheese.
ReplyDeleteHopping by and following your lovely blog's twitter, FB, and Pinterest. I blog @ Getting Healthy with Essential Oils
I am also inviting you to join Tiddle Diddle Handmade Shoppe's first giveaway event.
This looks yummy! Please share this in a new Linky Party --Weekend Kitchen Creations at www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.
ReplyDeleteHey Mary! I hope you had a wonderful weekend! Just stopping by to let you know that you are one of the features this week at Mom's Test Meal Mondays!! Thank you so much for linking up!!
ReplyDeleteI'm getting the munchies just looking over your blog!! I love artichoke dip, I'll be making this just to snack on at work!!
ReplyDelete