promoted 8 years 3 weeks ago, posted 8 years 3 weeks ago
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Simple recipe, delicious results. Kiss my grits.
So, here's another VERY simple recipe that actually would be kick ass as a dipper for munkmania's prawn crackers. You'll need:
1 can of artichoke hearts, halved or quartered
1 jar of mayonnaise, NOT that miracle whip bullshit
1 package of cream cheese
1 package of shredded, NOT grated parmesan cheese, usually around 7 ounces
2 garlic cloves
Salt and Pepper (seasoning salt, like Johnny's is great too!)
Pull out the cream cheese and let get softer on the counter, about 40min, or just leave it out after you buy it.
-Turn on the oven to 425 degrees F.
-Pull out a large sized bowl.
-Open the can of art hearts and pour out 3/4 of the liquid. Pour the rest into the bowl. Give the hearts a cut or two but don't dice them up. Chunks of the hearts are nice on a chip/crisp. Put them in the bowl.
-Mince garlic cloves. Add to bowl.
-Slice the jalapeno lengthwise. If you like it hot leave all of the insides. Milder, remove the seeds and membrane from one of the halves. Dice everything up and add to the bowl.
-Add the cream cheese, which is now a bit softer than its completely cold state. Using a wooden spoon blend ingredients and add salt(seasoning salt if you have it!) and pepper. You cracking pepper will give great flavor.
-Take 3/4 of the parmesan and add to the bowl, mix.
-Now for the mayonnaise. You don't want to add a whole lot. You just want to add enough so that it becomes able to stir. Not soupy, just mixable.
-Transfer this to a baking dish, so that the dip is about an inch deep. Cover with aluminum foil.
-Place in the oven and cook for 10 minutes.
-Pull out and remove the foil. Cover the top with the remaining shredded parmesan cheese. Put back in the oven uncovered.
When the cheese is browned and the dip is bubbling near the middle take that bad boy out and enjoy!