Warm Artichoke & Parmesan Dip

This is a seriously delicious creamy artichoke dip.

I LOVE artichoke anything.

This recipe is a little (no kidding) high fat for me. So I cut back by using reduced fat creamed cheese and fat free half and half. But if you don’t feel the need I would go for the real recipe…it is amazing. I doubled it.

If you like it spicy add a chopped chili pepper. I added a yellow/red pepper for color. Sundried tomatoes would be fantastic too.

Warm Artichoke & Parmesan Dip

Ingredients
1 jar (6 oz) marinated artichokes
1 4oz can of green chopped chili
1 tablespoon butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup whipping cream (I used fat free 1/2 and 1/2)
1 package (8 oz) cream cheese, cubed
½ cup grated Parmesan cheese, divided
1-2 tablespoon chopped fresh basil
Red Pepper Flakes
Salt and Pepper

Sliced baguette, toasts or crackers
Directions
1.D rain artichokes, reserving 2 tbsp marinade. Finely chop artichokes; set aside.
2. In a saucepan, melt butter over medium heat; cook garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in cream cheese until melted. Stir in artichokes and green chilli…basil pepper and salt (to taste)…reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
3. Preheat oven to 400°F . Stir ⅓ cup of the Parmesan and basil into artichoke mixture; transfer to shallow oven-proof serving dish and sprinkle with remaining Parmesan.
4. Bake for about 20 min or until hot and bubbling.
5. Serve with sliced toasted baguettes.