hot artichoke dip
Print recipe
| Serves | lots! |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| From book | The Joy of Cooking |
Ingredients
- 14 oz. jar of marinated artichoke hearts
- 1 c. mayo (You can use vegan mayo without it affecting the flavor)
- 1 c. Parmesan or non-dairy parmesan
- 1/2 white or yellow onion
- 1 Tbs. lemon juice
- 1/2 c. gluten free bread crumbs (In a food processor, process 2-3 pieces of gluten free bread until they are breadcrumb consistency)
- salt & pepper to taste
Note
This is a family favorite, right from The Joy of Cooking (with only a gluten free breadcrumb swap)! Serve this as an easy appetizer during the holidays or at any other gathering.
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Directions
| 1. | Preheat oven to 400 degrees. | |
| 2. | In a food processor, combine artichokes, onion, parmesan, mayo, lemon juice and salt & pepper. Process until everything is roughly the same size. | |
| 3. | Pour into a baking dish and top with bread crumbs (you can spritz breadcrumbs with a little olive oil if you want). | |
| 4. | Bake for 20 minutes, or until bubbly and bread crumbs are toasted. | |
| 5. | Serve hot with veggies, chips and/or gluten free crackers. |
