Hot Artichoke Spread
"You're ready to invite the gang over for a last-minute party any time as long as you can pull this favorite from the freezer and pop it in the oven. Watch them go crazy! (Warning: habit forming!)"
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mayonnaise
|
|
| 28 | ounces |
artichoke hearts
canned, (water packed not marinated), drained, OR |
|
| 18 | ounces |
artichoke hearts
frozen, thawed |
|
| 1 | drop |
red hot pepper sauce
|
*
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mayonnaise
|
|
| 809.2 | ml/g |
artichoke hearts
canned, (water packed not marinated), drained, OR |
|
| 520.2 | ml/g |
artichoke hearts
frozen, thawed |
|
| 1 | drop |
red hot pepper sauce
|
*
|
| 1 | small |
garlic cloves
minced |
*
|
| 5 | ml |
lemon juice
|
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 350℉ (180℃).
Place all the ingredients in a food processor and blend until smooth.
(If using a blender instead of a food processor, stop the machine frequently and scrape down the sides of the container with a rubber spatula.
First be sure the blades have stopped completely.
Blend just until mixture is smooth.)
Coat a 1½ quart baking dish with a nonstick vegetable spray and pour in mixture.
Bake for 30 minutes, until lightly browned.
Serve on party rye bread.
Note: You can also bake this spread in several small baking dishes.
After they cool, cover each one with plastic wrap and freeze them for later use.
When ready to use, thaw, then remove plastic wrap, and rewarm in the oven or microwave.
