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Artichoke Dip Recipe

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This recipe for Artichoke Dip, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Greene
Added: Saturday, April 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large artichokes
2 Tbsp. water
Juice from 1/2 lemon
1/2 c. shredded smoked mozzarella (regular may also be used)
1 (8 oz.) carton dairy sour cream
2 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed

Directions:
Directions:
Wash artichokes and trim stems so that artichoke will sit upright. Place artichokes in a microwave-safe casserole dish with water. Squeeze lemon juice over artichoke. Microwave covered, on high for 7 to 10 minutes or until a leaf pulls out easily. Drain and cool.

Discard small outer leaves of 1 cooled artichoke. Pull off large leaves; cover and chill leaves until serving time. Pull out the tender leaves from the center as a single clump. Remove the fuzzy choke by scooping it out with a spoon; discard the choke (not edible). Finely chop the artichoke heart.

In a blender container or food processor bowl combine cheese, sour cream, and basil.
Blend or process until smooth, stopping occasionally to scrap down sides. Stir in the artichoke heart; (Do not blend or process). Cover and chill until serving time. Will keep for up to 24 hours.

To serve, remove center leaves, choke, and heart from remaining artichoke. Spoon dip into center, spreading outer leaves. Arrange artichoke leaves and other vegetables around dip.

Number Of Servings:
Number Of Servings:
Makes about 1 1/2 cups

 

 

 

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