This dip definitely has visual appeal, and pairing with a variety of seeded crackers and chips seals the deal. Editor's note: I was out of town until yesterday, and unable to post to my blog. Back now til next Thursday!!
(makes 12 servings)
1 14 oz. can artichoke hearts, rinsed and drained
1 oz. thinly sliced prosciutto or 2 slices uncured* smoked* bacon
1 cup arugula or fresh baby* spinach, chopped
1 8 oz. container sour cream
3 T. all purpose flour
1/2 cup mayonnaise
1/2 cup bottled roasted red sweet peppers, drained and finely chopped
3/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup thinly sliced green onions
Seeded crackers, ridged potato chips, and pita chips
Preheat oven to 350. Place artichoke hearts in a fine-mesh sieve. To remove excess liquid, firmly press on the hearts with papers towels. Chop the artichoke hearts. Stack the prosciutto or the bacon slices; snip or cut crosswise into thin strips. Separate pieces as much as possible. In a med. skillet cook and stir meat over med. heat about 2 min. or until browned and slightly crisp. Add arugula; cook and stir 1 min. more. Set aside. In a large bowl stir together sour cream and flour until combined. Stir in mayo. and roasted peppers. Stir in 1/2 cup of the cheese, the green onions, artichokes, and the arugula mixture. Transfer to an ungreased 9" pie plate. Sprinkle with the remaining 1/4 cup cheese. If desired, set aside 1 T. of the cheese to sprinkle on dip just before serving. Bake, uncovered, about 30 min. or until edges are lightly browned and mixture is hot in the center. Cool 15 min. before serving. Sprinkle with any reserved cheese. Serve with crackers and chips.
"Accept each day just as it comes to you. Do not waste your time and energy wishing for a different set of circumstances."
And, have FUN today!!
Love,
Machete Milletti
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