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Bubblin' Brown Artichoke and Cream Cheese Dip

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"This is a dip I learned to make from my darling Aunt Peggy and Uncle George, who had it out at every family get-together since I was a very little girl growing up in southwest Georgia. And you know what? That very same bubbling-hot appetizer that I loved to scoop up when I was barely big enough to reach the table is still the one I like to serve to my family and friends at our Savannah table — and in my own restaurant!"

List of Ingredients

â—¦ 8 ounces cream cheese, at room temperature
â—¦ 1 cup mayonnaise
â—¦ 1 ¾ cups grated Parmesan cheese (about 7 ounces)
â—¦ 1 can (14 ounces) artichoke hearts, drained and coarsely chopped
â—¦ 3 scallions, finely chopped
â—¦ 1 clove garlic, finely chopped
â—¦ ¾ teaspoon hot sauce
â—¦ ¼ teaspoon black pepper
â—¦ â…› teaspoon salt
â—¦ Crackers, tortilla chips, or crusty bread, for dipping


Recipe

Preheat the oven to 350° F.

Using an electric mixer, beat the cream cheese until it is smooth. Beat in the mayonnaise until combined. Add 1 ½ cups of the Parmesan, the artichoke hearts, scallions, garlic, hot sauce, black pepper, and salt and mix with a spatula until combined.

Scrape the mixture into a wide, shallow gratin or baking dish that's pretty enough for serving and top with the remaining ¼ cup Parmesan. Bake until the dip is bubbling and the top is golden, 30 to 40 minutes. Serve hot, with crackers, tortilla chips, or crusty bread for dipping.

Serves 6 to 8