We add a Mediterranean and healthy twist to this traditional appetizer and fantastic party dish. In our version, instead of cream cheese and mayonnaise, we substitute in our Organic Artichoke Spread which does double duty of giving the dip a creamy and smooth texture, while at the same time bolstering the artichoke flavor. We also add a little smokey spice with chipotle sauce, but this is optional and depends on personal taste.
Our Artichoke Spread is organic, non-GMO, gluten-free, and apt for both vegetarians and vegans.
-8 oz. drained artichoke hearts cut into quarters
-2 cloves garlic halved
-2 tsp. Chipotle Sauce
-1 tsp. Worcestershire Sauce
-1 tbsp. chopped fresh parsley
-2 tbsp. grated Parmesan Cheese
-2 tbsp. shredded Mozzarella Cheese
-2 tbsp. Extra Virgin Olive Oil
-Preheat oven to 375ºF
-Heat olive oil in a medium sauce pan and sauté garlic on medium heat until lightly browned. Discard garlic.
-Sautee artichoke hearts in garlic infused oil 2 minutes
-Add the Artichoke Spread, Mustard, Chipotle Sauce, and Worcestershire Sauce to the pan and mix together well.
-Add the parsley, 1 tablespoon of Parmesan and Mozzarella cheese.
-Transfer to baking dish and top with remainder of Parmesan cheese
-Bake in oven for 10 minutes until browned
-Serve warm with crudités, crackers, bread, or nachos for dipping.