Junior League- Baked Artichoke Dip

Submitted by JLofAustin

"Baked Artichoke Dip"

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 6-8

ingredients

• Aioli Sauce

• 1 egg yolks or 1 egg substitute
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced garlic
• 1⁄4 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1⁄4 teaspoon chopped fresh parsley
• white pepper
• 3⁄4 cup extra-virgin olive oil

• Artichoke Dip

• 1⁄4 cup chopped onion
• 1 teaspoon extra-virgin olive oil
• 1 (14 ounce) drained can artichoke hearts
• 2⁄3 cup freshly grated parmesan cheese
• 2 tablespoons freshly grated asiago cheese
• 2 tablespoons freshly grated romano cheese
• 1⁄4 teaspoon minced garlic
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon kosher salt
• 2 teaspoons finely minced fresh basil

directions

1. For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
2. For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
3. Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.