Recipe#9561

Title: Artichoke Dip 05

From: turner@reed.edu (Her biscuits are good, but her behavior is terrible) 
 Newsgroups: rec.food.cooking 
 Subject: Re: cheesy spinach artichoke dip 
 Date: 20 Dec 1996 00:14:40 GMT 
 Message-ID: <59clpg$etq@anubis.reed.edu> 

From our wedding cookbook, summer of '95. And as I said there,
 this is a vague recipe and was just how I made it for the wedding.
 And if you count calories, don't read the recipe and just enjoy
 it. ;-) I don't think it would be nearly as good with low fat
 substitutes. 
 8 oz jar marinated artichoke hearts (don't get ones packed
   in water, Cara Mia or S&W are the best brands in my opinion)
 8 oz cream cheese
 1 cup grated mozzerella (divided in half)
 1 cup grated parmesan (you can change the ratio of these
   two cheeses)
 1 cup mayo (not Miracle whip)
 1-2 green onions (optional)
 ~4 oz smoked salmon (optional)
 Combine all ingredients, except half the mozz, in a food processor
 and pulse to make it fairly smooth but there should still be some
 chunks. If you're doing spinach, you don't want the dip green, you
 just want it cut up. Pepper to taste (you probably won't need
 salt).
 Pour it into a shallow baking dish. Cover with the grated cheese
 and bake until browned and bubbly. About 30-45 minutes. Serve with
 sliced bread (toasted is good), chips, crackers, pita chips,
 whatever. And stand back to avoid getting trampled.
 The recipe can be halved, doubled, tripled... it's very flexible.
 I've had it with pieces of red and green peppers in it. You could
 add lots of garlic to it (that would be good). 
 Mmmm. I haven't made this in a while. Maybe I'll make it for the
 Portland Cook-in. Yum.
 Johanna