« Southwest Tortilla Soup | Main | Mushroom Beef Stroganoff »

Hot Artichoke Dip

1-2 medium jalapeño peppers, ribs and seeds removed
2 whole green onions
1/4 tsp minced garlic
1/2 (8-oz) pkg cream cheese
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp lemon juice
salt
black pepper
1/4 tsp cayenne (optional)
2 tsp soy sauce
1 (14-oz) can water-packed artichoke hearts, drained

1. Bring a medium pot of water to boil over high heat.

2. Add jalapeños and green onions, and blanch for 3 minutes. Drain, rinse with cold water, and drain completely.

3. In a food processor, combine blanched jalapeños and green onions with garlic, and process until finely chopped. Add cream cheese, 1/2 cup Parmesan cheese, mayonnaise, lemon juice, salt, pepper, cayenne (if using), and soy sauce, and process until smooth. Add drained artichoke hearts and process until coarsely chopped.

4. Scoop into a small baking dish or if preferred, a number of smaller baking dishes. (Ramekins work well.) Sprinkle remaining 1/4 cup Parmesan cheese over top, cover with aluminum foil, label, and freeze.

To reheat: Bake frozen dip in a 375°F oven for about 45 minutes to 1 hour (timing depends on portion size) or until bubbly and top is beginning to brown. Serve with crusty bread for dipping.

The Complete Idiot's Guide to Easy Freezer Meals
Powered by
Movable Type 3.34

Header photo by
Gillian Gunson