Recipe #2: Artichoke Dip

For Super Bowl Sunday I made the Artichoke Dip from "The Pioneer Woman Cooks".  I thought it was a little stiff when I put it in the oven but the cream cheese mixed with the mayo made it the perfect consistency after I baked it. 

I have never made anything with artichokes before. 

The mixing process...I don't have a food processor (future wish-list item) so I just used a mixer and it worked just fine.

Chopping the second can of artichokes.  I was afraid after I added the second can that it was going to be too much artichokes (because it sure seemed like a ton of artichokes) but it isn't called an Artichoke dip for nothing.  My sister even said that it is more creamy then "artichokey" so 2 cans is good.

The finished product...

So here is how you make the dip...it is very simple!

Ingredients:
Two 14-ounce cans artichoke hearts, drained
One 8-ounce block cream cheese
1 cup real mayonnaise (I used low fat and it worked fine)
Cayenne pepper
2 green onions, chopped
1 cup grated parmesan cheese
dash of salt
Freshly ground pepper

The process:
Preheat the oven to 350 degrees.  Add one can of the artichokes, cream cheese and the mayo to the bowl of the food processor (or to a mixing bowl).  Sprinkle in the cayenne pepper but don't get too carried away.  Then add the chopped green onions.  Beat for about 15-20 seconds or pulse 6 to 7 times.  You dont want to turn it into a liquid.  Then mix in the parmesan and salt and pepper to taste and set aside.  Now chop the artichokes from the other can and chop down to bite size.  Add the artichoke pieces to the dip and stir together.  Pour the mixture into an oven safe dish and bake for 15-20 minutes.  I served this with wheat thins but you can serve with any kind of cracker and tortilla chips.

Enjoy!!