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Receta Panz's Artichoke Dip
by Unknown Chef

Panz's Artichoke Dip

Flavorful appetizer that pairs with any type of bread, cracker or chip and red wine of your choice. We prefer dipping with pita bread. This is not my recipe but a collection best ingredients from several recipes. My additions are the crushed garlic cloves and diced pickled jalapeno slices. Mangia.

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 100

Ingredientes

  • 16 oz jar of artichoke hearts (in water)
  • 1 10 oz can of Rotelle
  • 1/2 cup of low fat or Smart Balance Mayo
  • 3 garlic cloves
  • 1/2 cup of parmesan grated cheese
  • 1 or 1.5 Tbs of Worcestershire Sauce
  • 3 Tbs of pickled jalapeno slices
  • 2 Tbs of fresh lemon juice
  • half tsp of ground red pepper
  • nut of your choice (almonds/pecans/walnuts)

Direcciones

  1. chop the artichoke hearts and put into a mixing bowl
  2. add the rotelle, mayo, parmesan, Worcestershire Sauce, and lemon juice
  3. crush the garlic cloves and add to the mixture
  4. dice the jalapeno slices and add to the mixture
  5. add the ground red pepper
  6. incorporate all he ingredients by using a spatula
  7. use Smart Balance Oil (or your preference) to grease up an 8 inch by 8 inch baking dish
  8. pour the mixture into the baking dish and spread evenly
  9. top with crushed nut of your choice
  10. heat oven to 350 degrees
  11. bake the dip for approximately 25 to 30 minutes, on the middle rack - I check the dish at the 20 minute mark. Bake until bubbly and the nuts begin to slightly brown
  12. you can serve oven warm or let cool and serve at room temperature
  13. for pita bread, cut each loaf into eighths and place onto cookie sheet tray
  14. brush each piece with olive oil
  15. sprinkle each piece with chili powder, cumin and garlic powder
  16. place in oven for the last 5 to 10 minutes of baking the dip
  17. remove the pita tray when the pieces begin to turn golden brown.