Monday, December 14, 2009

Hot Artichoke Dip

I included this recipe in an article about tofu that I wrote many moons ago for a health magazine.
This is an easy, tasty dip. A friend of mine and I used to whip up a batch on Sunday afternoons to eat while playing Scrabble. Oh, yeah, it's a hit when taken to parties, too.

Hot Artichoke Dip
1 can quartered artichokes, drained (not marinated)
1 c. mayo
1 c. shredded parmesan
½ c. sliced almonds

Mix the artichokes, mayo, and parmesan in a food processor or blender. Put in a oven-proof small casserole dish, top with sliced almonds, and bake 15-20 minutes at 350 degrees F. Serve with tortilla or bagel chips. (Tortilla chips are best, imho.)

You can substitute silken tofu instead, but the dip won’t retain heat as long. It doesn’t taste ANY different, though.

This recipe doubles easily. Put it in a slightly larger dish and bake 20-25 minutes to make sure it’s heated through.