A couple months ago I bought a giant jar of marinated artichoke hearts and after making a pasta salad with it a couple times I had some leftovers needing to be used up. I also grew some fresh dill from seed that was ready to be harvested, so decided to make this dip for myself and my Auntie Gayle to enjoy with some warm naan triangles and crackers. OMG, it’s amazing!
Ingredients:
1 cup marinated artichoke hearts, drained and diced
0.5 cup sour cream
0.5 cup mayonnaise
250 grams cream cheese, softened
1.25 cups grated parmesan cheese
1 clove garlic, minced
2-4 Tbs fresh dill herb, finely chopped
For dipping: warm naan or pita cut into triangles, Toppable or Ritz crackers, veggie sticks
Instructions:
- Preheat oven to 350 degrees F.
- Add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese to a mixing bowl. Use a hand blender to combine until smooth.
- Stir in diced artichoke hearts and finely chopped dill weed.
- Divide between 4 small ramekins and top each with remaining parmesan cheese.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with naan or pita bread (cut into triangles). Also delicious cooled, served with some Toppables or Ritz crackers.
Note: Make it ahead of time, store in the refrigerator, then bake just before serving – would make an excellent holiday appetizer.
Plum Hill 