This is the second post created from items found in my freezer. Last week we made an easy gnocchi and spinach skillet from pantry and freezer items. This week it’s a Cheesy Artichoke Dip that will be perfect for snacking on while cheering on your favorite team.
You’ll love the cheesy goodness inspired by one shared by Valerie’s Kitchen. Her recipe attracted me due to her use of pickled hot peppers and a touch of the juice to give the dip a little extra punch. Rick usually ignores this type of dip, but he ate most of it. We served it with an excellent bread we’d purchased from a local bakery.
Cheesy Artichoke Dip comes together fairly quickly and can be adapted to cook entirely on the stove or in a small slow cooker to serve on a buffet. Since I had frozen artichoke hearts, I thawed them before chopping them into small pieces. Personally, I like the rustic look, but Rick remarked the dip would have been easier to spread if I’d cut the artichokes and onions even finer. There were no problems on my end, scoop up a big dollop of dip and scrape it off onto the bread. No spreading required…
We’ve finally come across jars of pickled peppers here. They’re called guindillas and they’re about as hot as jalapenos or pepperoncinis. They’re yellow green, really skinny and a couple inches long. I was happy to find them because the fresh peppers I’ve come across aren’t quite as spicy as I’d like. I chopped up four of these guys for about a couple tablespoons.
This is a delicious dip that can be made even heartier with the addition of crab meat or shrimp.
- ¼ cup chopped onion sauteed in a little olive oil until softened
- 8 ounces cream cheese, cut into small pieces
- ¾ cup mayonnaise
- ¾ cup grated cheese (I used a blend)
- 2 cups chopped artichoke hearts (thawed if frozen, drained if canned, cooked and trimmed if fresh)
- 2 - 3 tablespoons chopped pickled hot peppers
- 2 teaspoons liquid from the peppers
- salt and pepper to taste
- cayenne pepper to taste (optional substitute for chopped peppers)
- Preheat the oven to 350°F
- Mix all the ingredients in a medium mixing bowl until well combined.
- Transfer to a small casserole and bake for 20 - 30 minutes until bubbly.
- Serve with sliced bread, crackers, pita chips, etc.
I sauteed the onions because I don’t like hard bits of onions in my dip and I didn’t trust them to soften during the baking time. If you have caramelized onions available they’d probably make an excellent substitute and add a little sweetness.