Ingredients
- The Basic Dip:
- 2 14 oz cans artichoke hearts, rinsed and drained
- 1 8 oz carton sour cream
- 2 tbsp flour
- 1/2 cup mayo
- 1/2 cup finely shredded parm cheese
Preparation
Step 1
wrap artichokes in two towels press to remove as much excess liquid as possible. chop coarsely. in a large bowl stir together one 8 oz carton sour cream and 2 tbsp flour. stir in artichokes, 1/2 cup mayo and parm cheese. transfer to 9 inch pie plate. sprinkle with 1/4 cup parm cheese. bake at 350 for 30 mns or until edges are lightly browned and mizture is hot in the center. cool 15 mins.
FLAVOR CHANGE UPS:
IITALIAN SAUSAGE in a skillet brown 4oz bulk hot italian sausage. stir in sour cream-artichoke mixture along with 1/4 cup chopped kalamata olives and 2 tbsp capers. top with 1/2 cup cherry tomatoes and 1/4 cup parm cheese. bake as directed.
CHORIZO POBLANO:
Roast 2 fresh poblano peppers; remove skins, stems and seeds. chop peppers. in a skillet brown 4 oz bulk uncooked chorizo sausage. stir in peppers and sausage into sour cream-artichoke mixture along with 1/4 cup sliced green onion and 1/4 cup fresh cilantro leaves. bake as directed.
BROWN BUTTER CAULIFLOWER:
in a large skillet melt 4 tbsp butter over medium high. cook 1 to 2 mins or until butter starts to brown. add 2 cups small cauliflower florets and 1 clove minced garlic. cook and stir 4 mins or until cauliflower is golden brown. cool slightly. stir all but 1/2 cup of the cauliflower into sour cream-artichoke mixture along with 2 tbsp toasted chopped hazelnuts and 1tbsp sage leaves. sprinkle reserved cauliflower mixture over top along with 1/4 cup parm cheese. bake as directed.
SPICY ROASTED RED PEPPER:
Stir 1 tbsp harissa paste into sour cream along with flour. stir 1/2 cup coarsely chopped roasted red peppers into mixture along with artichokes. bake as directed. to serve top with toasted chopped almonds and fresh mint leaves.