Baked Artichoke Dip




The basic recipe for this dip has been making the rounds for quite a few years. For awhile it seemed as if most of the trendy local bistros all had a variation on the same theme. I first heard about it on the old call in radio show "KCBS Kitchen" from San Francisco probably 10 years or so ago. It's very easy to prepare and I'm sure you will enjoy it.

Combine 1 cup mayonnaise with 2 14 ounce cans of water packed (NOT MARINATED) artichoke hearts in a food processor or blender on low speed. Add:

1) 1 to 3 cloves minced fresh garlic depending on your particular taste for garlic

2) 1 cup grated Parmesan cheese

3) 1 tablespoon lemon juice

4) Your choice of either 1 tablespoon of Habenaro Salsa OR A1 sauce depending on your tastes or mood.

When mixture is smooth textured pour into a lightly greased baking dish. Sprinkle some more Parmesan cheese over the top and bake in a preheated 350 degree oven for 15 minutes or until the top is golden brown.

Serve hot as either a dipping sauce or as a topping for crackers or Hor d'oeuvre breads such as lightly toasted squares of sourdough french or cocktail rye. 