Рецепт Hot Artichoke-Asiago Dip...
I know what you're thinking...you're thinking this sounds familiar...you're thinking this must be like the Hot Artichoke-Parmesan Dip that you've had before...you're wrong...it's better...the dip you had before, to put it simply - and to music, it can't touch this!
Don't you just love those pants? Don't you wish you were wearing a pair right now? I am. MC Hammer pants first thing in the morning...you can't touch this!
While this recipe might be similar to one you've had before...it's so much better, tastier, zippier that you'll never go back...and every time you take a scoop of this mind-blasting dip (mind-blasting is the next step past mind-blowing) you'll thank me, with or without MC Hammer pants. Here's why: The other dip has Parmesan cheese, mayo and canned artichoke hearts and maybe a dash of Cayenne. Good, but not worth the calories. This dip has Asiago Cheese (more flavor than Parmesan), cream cheese (for an extra-creamy-richness), hot marinated artichoke hearts and garlic (just to get your heart pumping)...mixed together and baked it turns into nectar of the Gods...shoot me if I'm lyin'!
- Hot Artichoke-Asiago Dip - Pots and Pins
- 3 jars (6 oz.) Hot marinated artichoke hearts, drained
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 6 oz. cream cheese, softened
- 1 cup Asiago cheese, shredded/grated
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Preheat oven to 350 degrees. In a large bowl combine all of the ingredients and mix well. (I did not cut the artichoke hearts into small pieces - I like bigger pieces but feel free to cut them if you want.) Put into an oven-proof baking dish and bake for 30 minutes. Serve with tortilla chips or baked pita chips or pita bread. Makes about 2 1/2 cups, serves 6 to 8 normal people or two pigs, as in yours-oink-truly.