Ingredienser liste
- 1 kop mayonnaise
- 8 oz flødeost ved stuetemperatur
- 1 tsk hvidløgs pulver
- 1 (4 oz) kan terninger, grønne chiles, drænes
- 1 (2 oz) krukke hakkede røde pimentopræer, drænet
- 1¼ kop fint revet parmesanost, opdelt
- 1/4 tsk rød peber flager
- havsalt og frisk formalet peber
- 2 (15 oz) dåser med kvart artiskokhjerter, drænet og groft hakket
- 2 rød / orange peberfrugter, skåret i lange trekantede kiler til scooping
- 2 selleri stilke, skåret 1/4-inch tyk i en vinkel
- 1 Engelsk agurk, skivet 1/4 tommer tyk
Instruktioner
- Forvarm ovnen til 175 ° C. Læg en 8 eller 9-tommers bagefad på en skimmet bageplade.
- I en stor skål skal du kombinere mayonnaise, flødeost, hvidløgspulver, grønne chiles, pimentos, 1 kop parmesanost og peberflager. Tilsæt 1 tsk salt og 1/2 tsk peber. Bland for at kombinere. Fold artiskokhjerterne ind, og overfør derefter blandingen til den forberedte bageplade til jævn belægning. Top med den resterende 1/4 kop parmesanost.
- Bages, indtil boblende og brun på pletter, 30 til 35 minutter.
- Lad hvile i 5 minutter, og server derefter med en side af peberkiler, selleri og agurkskiver.
Have made this dip several times and have always had rave reviews! I use the Chosen Avocado mayo to avoid seed oils. Great recipe and am also surprised that reviews are limited.
Just a little update and suggestion post Super-Bowl (I made this for a party). Be careful of adding any additional salt to this recipe. Parm cheese is naturally salty. I added about 3 two finger pinches of salt and it came out saltier than I would have like. Still good, but on the salty side. Also, keep in mind if people are using chips or parm crisps to dip, it will even be saltier.
I am shocked there are no reviews, unless this is a very new recipe. It is fantastic. I modified the recipe by substituting sour cream for the mayo (mayo is gross and usually made with soybean oil). I did a half batch as a “test drive” and will make a full order to bring to a Super Bowl party to enjoy with friends. Easy, low carb and delicious. Hard to beat that!
Glad you were the first, Harlan. Appreciate your enthusiasm for the recipe. It’s the kind of go-to recipe you can make all year long.