Wednesday, October 26, 2011

Olive and Artichoke Dip

Hot Olive and Artichoke Dip

Stormy weather! Does not happen often here. But it is happening today. I get bad headaches from the weather changing. Something to do with the pressure changes. By 1pm it was sunny and nice again, but this morning we had thunder and lightening... and I had a Migraine. 1 imitrex and 2 cups of tea later I was going through my cookbooks. Fall Weather makes me want to curl up with a good book. Fortunately for my Family that "good book" always ends up being a cookbook and then, that leads to me being in the kitchen. Time for some warm gooey yummy hot dip. I loved this dip. Actually we all loved it. Adapted From The Pioneer Woman

14 oz of canned or jarred Artichoke Hearts
10 whole Black Olives
8 ounces, Cream Cheese
1 cup  Mayonnaise
1 whole Egg
1/4 cup sweet Onion, Diced
1/4 cup Grated Parmesan Cheese
3 dashes Worcestershire Sauce
Salt and Pepper, to taste
Cayenne Pepper
More Parmesan for topping (optional)

Chop Artichokes and Olives.

Dice Onion.
Combine all ingredients in the bowl of a kitchenaid mixer or large bowl for a hand mixer. 
Mix until mixture is combined completely.

Stir and then pour into a small casserole dish.
Sprinkle with parmesan and bake at 350 degrees for 20 to 25 minutes, uncovered until hot and bubbly.

Serve with Crackers, Veggies, Tortilla chips... whatever you like. I served mine with Crunchmasters 7 ancient grains gluten free cracked pepper and herb crackers.

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