Monday, May 19, 2014

Leave the Cream Artichoke Dip

I had a life changer at a local restaurant. Artichoke dip that wasn't creamy! Have you even ever heard of such a thing?! Being a cheese lover, I was a little unsure at first, thinking I was going to miss all the delicious cream but it was amazing. It was super garlicky and oily which is a love of mine too. I had to get home and try to make some of this. I knew I didn't want it as oily and garlicky because I knew I was going to eat it with others and the garlic may scare them away!

I'm not going to lie, I think I still liked the restaurants more than mine but that amount of oil is just not safe to consume, so this is the perfect dip for me. We had a touch leftover, so I pureed it and used it as a pizza sauce. YUM.

Leave the Cream Artichoke Dip

Leave the Cream Artichoke Dip

1 15 oz can artichokes, squeezed and chopped
3 cloves garlic, chopped
1/4 c parmesan
1/4 olive oil
2 T lemon juice
1/4 t salt

Mix all ingredients in a bowl and put in a oven safe dish. Bake at 370 for 10 minutes or until hot.

No Cream Artichoke Dip

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