Don't let the name put you off; this dip is wonderful. I consider it a full meal, though in the USA it's usually served as an appetizer. An excellent party food, too.
Ingredients:
2 green onions
2 jars artichoke hearts in oil (about 1 1/2 cups drained)
1 clove fresh garlic
1 8-oz. package softened cream cheese
3/4 cup mayonnaise, sour cream, or a combination of the two
1 cup grated Parmesan cheese, plus more for sprinkling on top
Salt and freshly ground pepper to taste
Optional additions:
chopped pimiento
small capers
How to make it:
Preheat oven to 350° F / 175°C.
Chop the green onions, not too finely.
Drain the artichoke hearts and chop them as well, not too finely.
Peel and crush the garlic clove.
In a medium bowl, combine the cream cheese, sour cream/mayo and grated Parmesan until creamy and smooth.
Add the vegetables and any additions you wish; stir well.
Taste, and add S&P to your taste.
Turn into a shallow overproof dish. Sprinkle with more Parmesan and bake for 20-25 minutes, or until hot through, bubbly and starting to brown on top.
Serve with crackers, toasted Pita triangles, or any sturdy conveyor.
Serve lots of cold beer or chilled white wine and enjoy this treat!
