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Hot Artichoke Dip

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Prep time Cook time Difficulty Views Rated (0) Recipe #
10m 20m 2-Pretty easy 268
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Added by kaitlyn on 9 April 2008
emma forked this on 11 December 2008 (2 descendants)

Description (Some HTML is OK)

This is my dad's recipe, and it's delicious. A comparable vegan version can be made using Tofutti cream cheese and Veganaise, but it can be a bit pricey to buy all of those things. For a vegan version, just leave out the sour cream and mozzarella and add a bit more Veganaise to compensate, or try your favorite soy cheese brand.


Ingredients

Makes 8 servings

  • 2 8-oz packages cream cheese, room temp.
  • ⅓ cup sour cream
  • ¼ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced or crushed
  • 1 tsp vegetarian Worcestershire sauce
  • ½ tsp hot sauce
  • 3 6-oz jars marinated artichoke hearts, drained, coarsely chopped
  • 1 cup grated mozzarella cheese
  • 3 green onions, finely chopped
  • 2 tsp minced seeded jalapenos

Preparation (Some HTML is OK)

Using electric mixer, beat first 8 ingredients in a large bowl to blend. Fold in artichokes, mozzarella cheese, green onions, and jalapeno. Transfer to to a glass baking dish.

Preheat oven to 400F. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot with pita chips or crostini to dip/spread.

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