Jenny Artichoke Lived in a Boat...

We know, we know. We are totally slacking lately! But to make it up to you, we bring the scrumptious peace offering of...

Artichoke Dip

Unfortunately, we don't have a picture for you of this tasty treat cause in our haste to eat it all up, we forgot to take one!

Ingredients

• 12 oz bag Frozen Artichokes, thawed or two cans of artichoke heart in water, strained
• 2 Garlic clove
• 1/4 c. Diced red onion
• 1/2 c. Mayo
• 1/2 c. Greek yogurt
• 1/4 c. Parmesan cheese
• 8 oz. Cream cheese
• 1 tbs. White wine
• 1 tsp. Salt
• 1 tsp. Pepper
• 1/2 tbs. Chili flakes

Preparation

• Preheat oven to 375 degrees F.
• Chop thawed artichoke hearts and the peeled garlic clove in a blender or food processor until fine.
• Put artichoke and garlic in to a mixing bowl and add in the finely diced onion
• Add the mayo, yogurt, Parm, cream cheese, white wine, chili flakes, salt and pepper. Mix together to blend well.
  
• Place in a baking dish and bake for 20 minutes, until golden and bubbling on top.

We made this great recipe in a GCS free version for a friendly gathering at the beginning of the week and it was a great hit! It can be paired with crackers, chips or bread.

And though we may not have a picture to go with the recipe, we do have your song!

Bon apperit! Buen provecho! Yummy hearts!