Artichoke Hearts Attack
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Artichoke Hearts Attack
  Artichoke    Dips  
Last updated 6/12/2012 1:28:43 AM. Recipe ID 64213. Report a problem with this recipe.
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Artichoke hearts are readily available in cans and jars in many countries, and are 
increasingly used in the making of snack dips. Many national chain restaurants in the 
USA have some variety of artichoke dip, which is usually mayonnaise-based. One of the 
easiest, yet unhealthy, variations on the creamy artichoke dip is jokingly called the 
Artichoke Hearts Attack, owing to the amount of mayonnaise and Parmesan cheese it 
contains.

As an "equal parts" recipe, (with 3 simple parts), it is especially amenable to 
whipping up at the last minute for a party, and as it is primarily a base to which 
other ingredients are added, it is popular among those who like to add something 
distinctive.

Ingredients

Equal parts:

    * artichoke hearts, chopped or squeezed
    * mayonnaise
    * Parmesan or Romano cheese

Procedure

Just mix them up, that's it.

Notes, tips, and variations

There are many who increase the amount of artichokes used, for health-conscious 
reasons. There are also versions that replace the mayonnaise with soft tofu.

Various items that are often added to the base artichoke dip, (to taste):

    * salt and pepper
    * chopped scallions, (green onions)
    * dill weed
    * finely chopped olives, (often with pimento)
    * chopped tomatoes are an especially common addition
    * any number of very finely chopped vegetables, sometimes pre-cooked but raw is 
fine
    * chopped spinach, cooked
    *  cup sour cream
    *  cup cream cheese
    * minced garlic
    * small can chopped green chilis
    * Dijon mustard (teaspoon or tablespoon to taste)

Serving

At room temperature, it is perfect for the savory dipping of vegetables, potato chips, 
and all other common party snacks. It becomes even better, however, as a warmed-up dip. 
Simply place it into a small, shallow, heat-resistant dish and broil it for just a 
little while, until the top turns slightly tan. It can also work well as a continuously 
warmed dip in a fondue pot, although it does need to be stirred every once in a while 
to prevent burning.

Another interesting use, for those who are definitely not counting calories, is as the 
base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the 
dip turns a nice tan color, take it out of the broiler and finish the sandwich with 
lettuce and tomato.




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Recipe ID 64213 (Nov 18, 2007)

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