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| I have quite a few fresh basil plants always growing, so decided to try it in my traditional hot artichoke dip recipe (instead of spinach) and we love it... |
Yield: 6-8 Servings
Prep: 10 Mins.
Bake: 25 Mins.
INGREDIENTS
8 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon granulated garlic
1 teaspoon granulated garlic
2/3 cup shredded parmesan cheese (not grated)
1/2 cup shredded mozzarella cheese
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly-ground pepper
1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times
2 tablespoons freshly chopped basil
Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.
In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.
Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.
Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!
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