BAKED ARTICHOKE DIP
Source of Recipe
Sharon C at Tulalip Cablevision
Recipe Introduction
Serve this bubbling hot dip appetizer with pieces of crusty French bread.
List of Ingredients
1/4 cup Butter
1 medium (1/2 cup) onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup freshly grated Parmesan cheese
8 ounces (2 cups) Mozzarella Cheese, shredded
1 (3-ounce) package cream cheese
1/2 cup chopped fresh parsley
1/3 cup mayonnaise
1/4 cup lemon juice
1 can artichoke hearts, drained, cut into 1/2-inch pieces
1 teaspoon freshly grated lemon peel
1/2 teaspoon coarsely ground pepper
Crackers or French bread slices
Recipe
Heat oven to 375�F. Melt 1 tablespoon butter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes).
Melt remaining 3 tablespoons butter in 3-quart saucepan; stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly (30 seconds). Stir in milk. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Boil 1 minute. Remove from heat.
Stir in Parmesan cheese, Mozzarella cheese and cream cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon peel and pepper. Add cooked onion mixture; mix lightly.
Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake for 25 to 30 minutes or until bubbly.
To serve, sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread
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