Bunko Appetizer: Hot Artichoke Dip
Our monthly Bunko game was tonight and as always it was a blast! We have a great group and end up having a lot of laughs before the night is through. After hearing that there were going to be a number of desserts there tonight, I went in search of an appetizer to bring.
I ended up heading over to Sweetnicks website as I know I can count on her recipes to be really good. I have to tell you that if you haven't visited Cate's site, you really should. I've been reading her blog for what seems like years, and she shares great recipes! She's also currently searching for the best pizza in New Jersey, which I've been reading with a lot of interest.
So, when I needed a really delicious, but simple to prepare appetizer I just knew I could count on Cate to have something that would be perfect. Her Hot Artichoke Dip was easy to put together and I happened to have all the ingredients on hand, so no extra trip to the grocery store. Bonus!
So, after we got homework out of the way, My Boys and I got to work putting the dip together. They are VERY good at stirring together ingredients. It probably took a tiny bit longer considering we had to keep track of whose turn it was to stir everything, but that's ok.
|From Family, Friends and Food|
Let me just tell you that this was so good that there was not even a speck left to bring home! It was a huge hit and I would definitely make it again! I've had this one on my list to try for quite awhile, so I'm going to be sharing this with the Bookmarked Recipes event this week that is being hosted by James at The Cotswold Food Year.
just the other night i made artichoke chicken, basicaly that dip on chicken breasts YUMMMMM
The dip looks delicious!
If you like feta, here's one that I use from the Kraft website
Hot Feta Artichoke Dip
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
1 cup KRAFT Real Mayo Mayonnaise
1/2 cup DI GIORNO Shredded Parmesan Cheese
1 jar (2 oz.) diced pimientos, drained (I don't use these)
1 clove garlic, minced
TRISCUIT Thin Crisps or wheat thins (I use wheat thins)
PREHEAT oven to 350°F. Mix all ingredients except crackers.
SPOON into 9-inch pie plate or 3-cup shallow baking dish.
BAKE 20 to 25 minutes or until lightly browned (I usually bake 1/2 hr or more). Serve with crackers.