My go to Appetizer Recipe

September 24, 2017

 

Artichoke Dip is my go to appetizer recipe and it is always a hit with the crowds.  This recipe is easy to remember and even easier to make.  This can be made the night before and refrigerated until ready to cook.   It’s also easy to keep warm and reheat when traveling to a party or gathering.  Here’s what you are going to need:

 

1 package cream cheese (softened)

1 cup Mayo

1 cup Sour Cream

1 6 oz. package shredded Parmesan Cheese

½ cup Mozzarella Cheese

1 can of quartered artichokes (drained)

1 tbs. Garlic Powder

1 tsp. Pepper

Grated Parmesan for topping

 

Pre-heat oven or Traeger to 350 degrees. Mix all ingredients in a bowl with a hand mixer or with a spatula.  Place the ingredients in a pie dish or cast iron skillet then top well with grated Parmesan Cheese.  Bake at 350 degrees for 45 minutes to 1 hour.  The dish is finished when the contents are bubbling and the grated Parmesan Cheese is golden brown.  Serve with sliced baguettes, crackers, corn chips or Triscuits.  I prefer the sliced baguette and normally two baguettes are needed to finish this dish.

 

Don’t be afraid to spice it up with jalapeños, peppers or put your own twist on this.  I have also used this as a base for Chicken & Artichoke Pizza and have used it to stuff pork-chops.  Have fun, enjoy and give this a try. You wont be disappointed.  Follow my Instagram @freedomsohard for more of my creations.

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#1 

Smoking temperatures are between 180 -250 degrees.

 

#2

Cook to internal temperature and not to times.

 

#3

Take notes and learn from each cook.

BARBECUE TIPS

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