Hot Artichoke Dip

Here is another post without a picture, but the good news is that I got a new camera for Christmas! I made this artichoke dip for New Year's Eve, before I had figured out how to use the new camera. However, I've been working on understanding the camera settings, so my next post should appear with a photo. I like this artichoke dip because it's served warm, which is what you want in the winter in New England. In addition, baking the chopped artichokes really enhances their flavor. The dip has a bit of Parmesan and Cheddar cheese, but since these are hard cheeses with little or no lactose, they seem to be okay for our family.

I started with this recipe for artichoke dip, but I modified it to make a smaller portion and to leave out the jalapenos. If you would prefer a spicier dip, just refer to the original recipe.

Hot Artichoke Dip
serves 2 to 3 adults

Ingredients:

• 1 9-ounce box of frozen artichokes
  
• 1/4 cup grated Parmesan cheese (from a block, not pre-grated)
  
• 1/4 cup Hellmann's Real mayonnaise
• 1 tsp. lemon juice
• 1/4 tsp. sea salt
  
• 1/4 tsp. minced garlic
• dash of cayenne pepper
• 1/4 cup shredded extra-sharp Cheddar cheese (from a block, not pre-shredded)
  

Instructions:

Preheat the oven to 350 degrees. Since most frozen artichoke hearts are coated in citric acid, thoroughly rinse the artichokes. Defrost them in the microwave until they are room-temperature.

While the artichokes are defrosting, grate the Parmesan cheese using a zester or the smallest holes on a grater. Measure 1/4 cup, not packed, and pour the cheese into a small bowl. Add to the bowl the mayonnaise, lemon juice, sea salt, minced garlic, and cayenne pepper. Stir to combine.

After the artichokes have defrosted, rinse them again thoroughly. Coarsely chop them in a food chopper or with a knife. Transfer the chopped artichokes to the small bowl and stir again to combine. Pour the dip into a small 1/2-quart baking dish that has been greased with canola oil. Bake for about 15 minutes, or until hot.

Preheat the broiler. Grate the Cheddar cheese and sprinkle it on top of the dip. Place the dish under the broiler for 1 to 2 minutes, until the cheese is melted, golden brown, and bubbly. Serve the dip with potato chips. Two brands of potato chips that are gluten-free and corn-free are Natural Lays and Utz.