Easy and Cheesy Artichoke Dip Recipe | DFM

Great Tastes of Manitoba 2012-2013

1 cup (170 mL) 6 oz jar marinated artichokes (OR 1 can (14 oz) artichokes), chopped
1 Tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup (250 mL) whipping cream
1 (250 g) package cream cheese, cubed
1/2 cup (125 mL) grated Parmesan cheese
1 Tbsp (15 mL) chopped fresh basil (OR 1 tsp (5 mL) dry basil
sliced baguette, toasts or crackers

1.	Preheat the oven to 400°F (200°C).
2.	Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop the artichokes and then set them aside.
3.	In a medium sauce pot, melt butter over medium heat; sauté garlic and onion, stirring for about 5 minutes or until golden.
4.	Add cream and bring to boil; reduce heat and simmer for 5 minutes, or until slightly reduced.
5.	Stir in cream cheese until melted.
6.	Stir in artichokes and reserved marinade.
7.	Remove the mixture from heat and stir 1/3 cup (80 mL) of the Parmesan and basil into the artichoke mixture; transfer to a shallow 4 cups (1 L) oven-proof serving dish. (Can be cooled, covered and refrigerated for up to 2 days)
8.	Sprinkle with remaining Parmesan. Bake for about 20 minutes or until hot and bubbling. Serve with sliced baguette, toast or crackers.