Saturday, July 26, 2008

Marvelous Mel's Artichoke Meltdown -- the real version and the skinny version

Thanks Mel...I have also included a skinny version that I have tried from 101's good but not as good as the Mayo version.

The Real Version...
Two cans artichoke hearts in water
1 cup mayo
1/2 cup parmesan cheese
1 tbsp chopped garlic
salt and pepper to taste
Dump everything in food processor or blender - mix till it looks like dip :-)Not very long
Dump everything in oven friendly bowl. Warm in 375 degree oven until hot and just bubbling. Serve with crackers. Yum! Also, one of my friends who loves this did a squeeze of fresh lemon into the food processor and said it was a nice touch.

Enjoy . .

The Skinny Version.....
2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper
more Parmesan to sprinkle on top
Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Makes 2-3 cups of artichoke dip.

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