Ingrediensliste
- 1 kopp majones
- 8 oz kremost, ved romtemperatur
- 1 ts Hvitløkspulver
- 1 (4 oz) kan terninger, grønne chiles, tappes
- 1 (2 oz) krukke hakkede røde pimento paprika, drenert
- 1¼ kopp finrevet parmesanost, delt
- 1/4 ts røde pepper flak
- havsalt og nykvernet pepper
- 2 (15 oz) bokser kvarterte artisjokkhjerter, drenert og grovhakket
- 2 rød / appelsin paprika, kuttet i lange trekantede kiler for øse
- 2 selleri stilker, skiver 1/4-tommers tykk i vinkel
- 1 Engelsk agurk, skivet 1/4-tommers tykk
Bruksanvisning
- Forvarm ovnen til 175 ° C. Legg en 8 eller 9-tommers ildfast form på en rimmet bakeplate.
- I en stor bolle kan du kombinere majones, kremost, hvitløkspulver, grønn chili, pimentos, 1 kopp parmesanost og paprika. Tilsett 1 ts salt og 1/2 ts pepper. Bland for å kombinere. Brett inn artisjokkhjertene, og overfør deretter blandingen til den tilberedte ildfast formen for å jevne belegge. Topp med den gjenværende 1/4 koppen parmesanosten.
- Stek til boblende og brun på flekker, 30 til 35 minutter.
- La hvile i 5 minutter, og server deretter med en side pepperkiler, 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.