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APPETIZER
DIPS AND SPREADS:
Hot Artichoke and Asiago Cheese Dip
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Hot
Artichoke and Asiago Cheese Dip |
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Mmmmm...
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8
ounce |
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package of cream cheese, softened |
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4
ounces |
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Asiago or Parmesan cheese, finely
shredded (1 cup) |
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2
cloves |
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garlic |
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14
ounce |
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can
artichoke hearts, drained |
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1
cup |
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bottled roasted red sweet peppers,
drained |
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1
cup |
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sliced fresh mushrooms |
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½
cup |
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sliced green onions |
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pita
chips |
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bottled roasted red sweet pepper strips
(optional) |
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fresh parsley leaves (optional) |
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1 |
Preheat oven
to 350°F. Spray 1½-quart baking dish or 9-inch
glass pie plate with nonstick spray. |
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2 |
In a food
processor, combine cream cheese, Asiago cheese,
and garlic. Cover and process until mixture is
combined. Add artichoke hearts, 1 cup roasted
peppers, mushrooms and green onion. Cover and
pulse just until finely chopped (not pureed). |
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3 |
Transfer
mixture to prepared pan. Spread mixture evenly
in dish. |
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4 |
Cover with
foil or lid and bake dip about 25 minutes or
until heated through. |
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5 |
Serve the
warm dip with pita chips. If desired, garnish
dip with roasted red pepper strips and sprigs of
parsley. |
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Servings: 12 |
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Cooking Tips |
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*If you don't have a
food processor, you may also use a hand mixer. Beat
cream cheese and Asiago cheese on medium to high speed
until combined. Finely chop garlic, artichoke hearts, 1
cup roasted peppers, mushrooms and green onion. Stir
into cheese mixture. Transfer to baking dish and bake as
directed. |
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Recipe Source |
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Modified from Better Homes and
Gardens |
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