I really do have a collection of artichoke dips. Each one slightly different. Each one VERY delicious!
I found this one recently while searching for something to make for a crowd coming over for a rival college football game. Not only did it satisfy those pig skin lovers, I think it would be a mighty fine dip to make for any holiday party.
Yes, Food & Wine magazine some shiny gold stars for you!
Recipe by Cocktails 2008
1 large jalapeno
4-90z. boxes of frozen artichokes, thawed, drained and coarsely chopped
3/4 C mayo
3/4 C freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 T fresh lemon juice
1 t finely grated lemon zest
1 t kosher salt
1 t Tabasco
2 1/2 oz. sharp white cheddar cheese, shredded (1 Cup)
Crackers or sliced baguette, for serving
1. Preheat oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4″ dice.
2. In a large bowl, mix the artichokes with the jalapeno, mayo, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until bubbly. Serve hot or warm, with crackers.