Nellie & Phoeb's

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Nellie & Phoeb's In the Kitchen: Artichoke & Asiago Cheese Dip

My Mom's Favorite Appetizer

 My Mother got this recipe from a friend that lived in Canada, years ago. She always made it around the holidays. It's REALLY rich & loaded with calories, so I don't make it often.  Troy loves it, so I try to make it for him once a year.
You MUST bake it in a bread bowl, the bread absorbs the oils while it cooks.
I've tried using reduced fat mayonnaise & it doesn't taste as good. The recipe specifically calls for a small jar of Hellman's (full fat) mayonnaise, so stick with it. Cook it till the flavors meld, the longer the better (without burning it, of course).

Artichoke & Asiago Cheese Dip

2- large loaves, or 4 small loaves of French bread
1- can drained artichoke hearts, rinsed
1- 8 ounces shredded Asiago cheese
1- small jar of Hellman's Mayonaise
1- tablespoon minced garlic
2- teaspoons garlic salt
Heat oven to 375 degrees. In a food processor, chop artichoke hearts, to desired consistency (I like mine chopped fine). In a large bowl, mix artichoke hearts with Asiago cheese, mayonnaise, garlic, & garlic salt. Cut the center out of the loaf of bread, making a boat, set aside the extra bread you removed. Pour the mixture into the bread boat(s). Place bread boat(s) on a baking sheet & bake for 60 minutes. Slice the additional loaf of bread & the bread you removed from the boat. Serve dip while hot, with the sliced French bread. Enjoy!


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