Ingredients:
One 14 oz can Artichoke Hearts, drained and large diced
12 oz Cream Cheese
1/4 cup Red Peppers, finely diced
2 Tbsp. Onions, finely diced
2 Tbsp. White Wine
1/2 Tbsp. Dijon Mustard
3/4 tsp. Paprika
1/2 tsp. Garlic, minced
3/4 tsp. Salt
1/2 tsp. White Pepper
1 Tbsp. Fresh Lemon Juice
3/4 cup Fine Bread Crumbs, unseasoned
1/4 cup Butter, melted
Method:
Combine cream cheese, red peppers, onion, white wine, Dijon mustard, paprika, garlic, salt, white pepper, and lemon juice in a food processor with steel blade. Process to mix well
Remove mixture from food processor and place in a mixing bowl.
Add diced artichoke hearts and blend.
Place artichoke dip into a 1 qt casserole dish.
Top with buttered crumbs.
Bake in a 350’ oven approximately 20 minutes, or until top is lightly browned and the dip is bubbly around the edges.
Serve immediately with warm French bread.
Tips:
This dip can be prepared ahead of time, and refrigerated for 3 days. Top with crumbs before heating.
You may add crabmeat or cooked, diced chicken.
Serve with a salad for a light luncheon.
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