Baked Artichoke Dip
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Ingredients
1 14oz can quartered artichoke hearts (not marinated) 1 cup basil mayonnaise (recipe below)*
3/4 cup crumbled blue cheese
2 cloves roasted garlic (recipe below)**
Utensils
chopping knife
spatula
3 cup baking dish (shallow pie tin size)
. Preheat oven 350
. Drain artichoke quarters. Divide in half. Chop one half coarsely and one half finely.
. Mix the 2 halves and spread evenly in baking dish.
. Squeeze garlic from cloves into mayonnaise and mix well.
. Gently fold in mayonnaise and blue cheese into artichokes.
. Bake uncovered for 30 minutes. Edges should be golden brown and center slightly
bubbly.
(Adding salt is not necessary because the blue cheese is salty enough.)
Serve with crackers, baguette slices or toasted pita triangles. Leftover dip is delicious blended into mashed Yukon gold or red potatoes.
* If using plain mayonnaise, use the regular kind rather than the low or non-fat, as it browns better. Blend in about 1 teaspoon each of dried basil and ground black pepper - add more to taste. Other prepared or homemade herbal mayonnaises can be substituted to your taste.
** Substitute with prepared garlic paste to taste. Start with 1 teaspoon.
Basil Mayonnaise
Ingredients
1/3 cup canola oil
1 egg
1/2 cup fresh basil - tightly packed 1 teaspoon Dijon-style mustard 1 tablespoon lemon juice pinch of sugar
salt and pepper to taste 2/3 cup olive oil
Utensils
blender or food processor with steel blade
spatula
jar or storage bowl
. Put all ingredients except the olive oil in a blender or food processor fitted with a
steel blade.
. Puree for 1 minute, then slowly add the olive oil with the machine still running.
. Stop as soon as all the olive oil has been added and the oil has emulsified. Do not
over-blend.
. A tablespoon of hot water blended into the finished mayonnaise will stabilize it.
Roasted Garlic
Ingredients
garlic bulb
olive oil
Utensils
small baking dish with lid (ceramic with dome-type lid is best) foil, if baking dish does not have a lid
. Preheat oven 350
. Peel away the dry outer layers of skin from bulb of garlic. Leave skins of cloves
intact. Cut off the pointed top portion (about 1/4 inch) with a sharp knife, leaving
the bulb intact but exposing the individual cloves of garlic.
. Place the garlic, cut side up, in a small baking dish.
. Drizzle with olive oil (about 2 teaspoons).
. Bake covered: 30 to 35 minutes (or longer as needed) so that cloves are completely soft and can be squeezed out of the skins.
Third Place Winner! March 2006
Sandy Hayes of Red Bluff
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