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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 |
| Modified
from Better Homes and Gardens |
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©2006- 2008 RecipeGirl.com.
All Rights Reserved.
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