Recipe by StephanieZ
I have adapted this recipe from the Joy of Cooking with a few modifications that have crept in over my many years of making it. It is always a crowd pleaser and it is a breeze to prepare in the food processor. If you don't have a food processor, you can easily do the chopping and mixing by hand. You can also make it a day ahead and refrigerate until you are ready to bake. A double batch will fit in a standard food processor.
Top Review by SVSOUZA
I thought this was good and I served it for my son's 1st birthday, it wasn't knock my socks off, but it was definitely nice to have a different taste from traditional dips. I would make it again, but I might add some spice or garlic to it to turn it up a little. Thanks for sharing!
- 1 small onion (about 1/2 c finely chopped)
- 1 (13 3/4 ounce) can artichoke hearts, drained
- 1 tablespoon lemon juice
- 1 cup grated parmesan cheese
- 1⁄4-1⁄2 teaspoon ground black pepper
- 2⁄3 cup light mayonnaise
- 1⁄3 cup heavy cream
- 1 French baguette, thin sliced
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Coarsely chop the onion in the food processor.
- Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.).
- Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop.
- Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it.
- Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden.
- Serve with sliced french bread.