24 Mar2007

Artichoke Dip/Spread

by Marketman

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Surprisingly, for me at least, this was one of the biggest or fastest “sellers” at the school buffet I did the other night. I have had artichoke dips/spreads before but was never really overwhelmed by them. But I needed variety and interesting flavors so I decided to include this in the buffet. There are several more precise recipes on the net so you can look them up there. However, the key ingredients are canned or bottled artichokes, mayonnaise, some spices and lots of grated parmesan cheese. I saw a 1.2+ kilo of marinated artichokes at S&R during the sale and since the price was very reasonable, I bought several bottles for the pantry (expiry date is two years from now). Then when I was planning the buffet menu, I decided to use about a kilo worth of the artichokes, drained off the oil/liquid it was bottled with, then chopped the artichokes somewhat finely though not overly small in size. I mixed in mayonnaise until damp but not swimming in mayonnaise, several cups of grated parmesan, some hot sauce pepper and garlic powder and placed the mixture in ovenproof ceramic dishes and baked for 35-40 minutes. Serve warm with toast points, baked bagel chips or other carbohydrate. I have to say, it was pretty good, super easy and a minimal amount of effort easily resulted in say 100 potential servings. Guests finished these three dishes worth in less than an hour…and there was a lot of other things on the buffet!

 

COMMENTS:

  1. markee says:

    Hmmmm… sounds good! I’m gonna give it a try next time.

    Mar 24, 2007 | 9:18 pm

     
  2. Mila says:

    This was a good addition to the buffet. I wonder how it would hold (especially the cooking part) if mayo was replaced by yogurt or cottage cheese, or some form of low fat mayo.

    Mar 25, 2007 | 2:36 pm

     
  3. Joycelyn says:

    Am ever sooo grateful, MM! Thank you for this recipe. I will try this after an S&R expedition. And am sure, it will be a favorite hot appetizer. Never realized it’s baked.. Am thinking (aside from the parmesan), of topping it with grated gruyere and broiling it. Gooeylicious..

    By the way, your lumpia wrapper recipe is the best..!

    Actually, all your recipes which I have tried come out better– walang bola!! Your lime pie even beat Ina Garten’s version– and she’s my goddess!

    Thank you, MM!

    Mar 25, 2007 | 6:20 pm

     
  4. kulasa says:

    I’ve tried an artichoke dip very similar to this but wasn’t able to find out how it’s done. Thanks for sharing.

    Mar 26, 2007 | 8:32 pm

     
  5. dragon says:

    Hi MM,

    I pretty much make the same dip except that instead of using hot sauce, put 1 piece chopped siling labuyo per quart serving. This wouldn’t come out too hot for people who love “spicy” foods. Otherwise, use pepper that’s not as fiery. The taste difference is remarkable.

    May 25, 2008 | 8:36 am

     
 

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