Many versions of this classic hot dip are way too oily for today’s tastes. Substituting cream cheese for part of the mayonnaise corrects that problem and contributes extra body, which helps the dip hold together nicely. Serve with crisp raw vegetables, pita chips, baguette slices or crackers. From “Great Party Dips,” by Peggy Fallon, makes about 2 cups, serves 8-10.
Ingredients
2 scallions, coarsely chopped
1 1/2 teaspoons coarsely chopped pickled jalapeño pepper
1 garlic clove, cut into 2 or 3 pieces
Dash of salt
4 ounces cream cheese, cut into pieces, at room temperature
1/2 cup freshly grated parmesan cheese
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
Dash cayenne pepper
1 can (about 14 ounces) artichoke hearts, drained
Directions
Preheat oven to 400 degrees.
In a food processor, combine scallions, jalapeño, garlic and salt. Pulse until scallions are finely chopped. Add cream cheese, all but 1 tablespoon parmesan, mayonnaise, lemon juice and cayenne. Puree until smooth, Add artichokes and pulse until coarsely chopped.
Scrape mixture into a 2-cup gratin or other shallow ovenproof baking dish. Sprinkle reserved tablespoon parmesan cheese over the top. (At this point, the dip can be covered with plastic wrap and refrigerated up to 24 hours before baking.)
Shortly before serving, bake about 20 minutes, until the dip is lightly browned on top and bubbly hot. Let cool slightly before serving.
