Subj : BH&G 1988
To   : ALL
From : DAVE DRUM
Date : Wed Mar 03 2021 15:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asiago-Artichoke Dip
 Categories: Dips, Cheese, Greens, Vegetables, Dairy
      Yield: 12 Servings
 
     14 oz Can artichoke hearts, rinsed
           - and drained
      2 oz Thin sliced prosciutto
           +=OR=+
      2 sl Bacon
      1 c  Arugula or fresh spinach;
           - chopped
      8 oz Carton sour cream
      3 tb All-purpose flour
    1/2 c  Mayonnaise
    1/2 c  Roasted red sweet peppers;
           - drained, fine chopped
    3/4 c  Fine shredded Asiago or
           - Parmesan cheese
    1/4 c  Thin sliced green onions
           Thin sliced prosciutto or
           - bacon, cut up and
           - crisp-cooked; opt
           Assorted crackers, pita
           - chips, flatbread, and/or
           - toasted baguette slices
 
  Set oven @ 350ºF/175ºC.
  
  Place artichoke hearts in a fine-mesh sieve. To remove
  excess liquid, firmly press on artichoke hearts with paper
  towels. Chop artichoke hearts. Set aside.
  
  Stack the 2 ounces prosciutto or the 2 bacon slices; snip
  or cut cut crosswise into thin strips. Separate pieces as
  much as possible. In a medium skillet cook and stir
  prosciutto or bacon over medium heat about 2 minutes or
  until brown and slightly crisp. Add arugula; cook and stir
  for 1 minute more. Set aside.
  
  In a large bowl stir together sour cream and flour until
  combined. Stir in mayonnaise and roasted peppers. Stir in
  1/2 cup of the cheese, the green onions, artichokes, and
  the arugula mixture. Transfer to an ungreased 9-inch pie
  plate. Sprinkle with the remaining 1/4 cup cheese (if
  desired, set aside 1 tablespoon of the cheese to sprinkle
  on just before serving).
  
  Bake, uncovered, about 30 minutes or until edges are
  lightly browned and mixture is hot in center. Cool for 15
  minutes before serving. If desired, sprinkle with
  additional prosciutto or bacon and any reserved cheese.
  Serve dip with crackers and/or baguette slices.
  
  Light Asiago-Artichoke Dip: Prepare Asiago-Artichoke Dip
  as directed, except omit prosciutto and omit Step 2.
  Increase arugula to 2 cups. Substitute light sour cream
  for the sour cream and reduced-fat mayonnaise for the
  mayonnaise. Omit the 1/4 cup finely shredded Asiago cheese
  sprinkled on top. Serve with assorted vegetable dippers.
  
  Chilled Asiago-Artichoke Dip: Prepare Asiago-Artichoke Dip
  as directed through Step 2. Let arugula mixture cool for
  15 minutes before proceeding with Step 3. Omit flour. In a
  large bowl combine sour cream, mayonnaise, roasted
  peppers, 1/2 cup of the cheese, the 1/4 cup green onions,
  artichokes, and the arugula mixture. Cover and chill for
  at least 1 hour or up to 24 hours. If dip thickens when
  chilled, stir in 1 to 2 tablespoons milk. Sprinkle with
  only 1 tablespoon cheese before serving. Garnish with an
  additional 1 tablespoon thinly sliced green onion.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some people are like boats. They toot loudest when in a fog.
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.