Monday, January 11, 2010

Asiago Artichoke Dip

It was mid-afternoon and we were looking for a warm, satisfying snack- something to curb the afternoon hunger, but nothing too filling since dinner was only a few hours away. I love artichoke dips, and ran across this one with asiago cheese. Mmmm. This recipe comes from Jamie, who previously worked at a restaurant called The Delafield Brewhaus (WI). This dip is rich, creamy, and so delicious! We served this dip with pita chips, but it would taste equally good with a fresh loaf of bread.

1 pound (16-oz) cream cheese, room temperature
1/3 cup shredded Asiago cheese
1/3 cup shredded Parmesan cheese
1 tsp minced fresh garlic
¼ tsp dried thyme
1 cup chopped artichoke hearts, drained (not marinated)
1/3 cup mayonnaise
Chipotle peppers in Adobo sauce* (We used 1 tsp chipotle puree)
For serving- Ciabatta bread, Pita chips

1. Mix all ingredients together in a large bowl until combined. (I used my stand mixer for this step.)
2. Spread mixture in ungreased 9-inch pie tin or casserole dish. Cover and refrigerate 30 minutes or overnight.
3. Preheat oven to 400 degrees. Bake dip, uncovered, 10-15 minutes or until browned and bubbly.
4. Serve immediately with warmed ciabatta bread or crackers/pita chips.

* I found chipotle peppers in adobo sauce at my local Whole Foods.

Yield: Makes 8 appetizer servings.

Source: Jamie Cooks


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