Creamy Artichoke and Cheese Party Dip
Serves 4
INGREDIENTS
- One 6-ounce jar marinated artichoke hearts
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ¼ cup mayonnaise (no Miracle Whip!)
- ¼ cup sour cream
- 1 tablespoon minced flat-leaf parsley, plus more for garnish (optional)
- Salt and freshly ground black pepper
- Crackers or baguette slices, for serving
INSTRUCTIONS
- At home, drain the artichoke hearts and coarsely chop them.
- Transfer to a medium bowl and add the Parmigiano-Reggiano, mayonnaise, sour cream, and parsley. Mix until combined. If preparing this more than a half hour before you leave for the party, refrigerate until ready to use. Salt and pepper to taste.
- Once you’re near a microwave, cook on high for 1 minute and 30 seconds until the cheese has melted, stirring at 30-second intervals to ensure even heating. (Since microwave cooking times vary, you may need an additional 20 or 30 seconds to melt the cheese adequately.)
- Garnish with additional minced parsley and black pepper, if desired. Serve with crackers or a sliced baguette.
