Recipe: Einstein’s Artichoke Dip
1 pound cream cheese
3/4 cup grated Parmesan, plus additional for garnish
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried dill
1 teaspoon prepared minced garlic in oil
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
2 (14-ounce) cans artichoke hearts, drained
Salt
Crostini or pita wedges, to serve
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Scrape down sides and add Parmesan, mustard, Worcestershire, onion powder, dill, garlic, lemon juice and tarragon. Beat until smooth. Add drained artichoke hearts and beat just until combined. Taste for seasoning. Refrigerate until ready to serve.
- When ready to serve, preheat oven to 350 degrees.
- Put cream cheese mixture in an oven-proof baking dish and bake until mixture is hot all the way through and begins to bubble at the edges, about 20 minutes. Serve with crostini or pita wedges. Makes 4 cups.
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