Sunday, April 14, 2013

Artichoke Dip With A Kick

Jon is one of those kids with the metabolism of a horse. Annoying as @#*%, right?
(Otherwise, he's a pretty cool kid and it's his birthday today!)

He's tall, skinny, good-looking, and can eat just about anything he wants any time of the day as many times as his stomach will permit without exploding--and he doesn't gain a single ounce.

And what could be better when making appetizers and dips?
Having someone around who can actually eat them!

As we all know, they are frequently not "health-conscious", and for Jon, he actually needs the fat.
For the rest of us, it simply shows up on the hips, butt cheeks or 'love-handles' unless we torture ourselves and abstain from tasting the goodness.

So, I've done my best to take some of the fat out of one of Jon's favorite dips so that everyone can enjoy it without the guilt while maintaining all the flavors.

Artichoke Dip With A Little Kick

Approach with caution and at your own risk. You have been warned!

Oven-proof 10" x 7" Pyrex  (if you only have a 9" x 13" Pyrex, double the recipe)
Mixing Bowl
Functioning oven

20 ounces Marinated Artichoke Hearts (set 5-6 slices aside)
1 1/4 cup Parmesean, grated
1 cup Light or Reduced-Fat Mayonnaise
1 small yellow onion, diced or grated
1 shallot, finely chopped (optional)
1/2 tsp Freshly ground pepper (or regular)
1/2 tsp Kosher salt (to taste)
Dash of cayenne pepper (optional, if you are a wuss)

Crackers, such as Wheat Thins, Ritz, Crisps

1. Wash your hands.
2. Read the recipe.
3. Preheat the oven to 350F degrees.

4. Drain artichoke hearts and set a few aside for topping later.
5. In a mixing bowl, use a fork to partially mash the artichoke hearts.
6. Add the parmesan and onion.
7. Add the mayo, salt, pepper, and cayenne

8. Stir it all together.
9. Place in the un-greased pyrex dish.
10. Scatter the remaining artichoke hearts on top.

11. Add some pepper and cayenne for color.
12. Bake at 350F degrees for 35 minutes and until golden brown on top.

Buy something cool and unique.

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