Junior League- Baked Artichoke Dip - cooking recipe

Ingredients
    Aioli Sauce
    1 egg yolks or 1 egg substitute
    2 teaspoons fresh lemon juice
    1 teaspoon minced garlic
    1/4 teaspoon Dijon mustard
    1 teaspoon kosher salt
    1/4 teaspoon chopped fresh parsley
    white pepper
    3/4 cup extra-virgin olive oil
    Artichoke Dip
    1/4 cup chopped onion
    1 teaspoon extra-virgin olive oil
    1 (14 ounce) drained can artichoke hearts
    2/3 cup freshly grated parmesan cheese
    2 tablespoons freshly grated asiago cheese
    2 tablespoons freshly grated romano cheese
    1/4 teaspoon minced garlic
    1/4 teaspoon white pepper
    1/4 teaspoon kosher salt
    2 teaspoons finely minced fresh basil
Preparation
    For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
    For the dip, saute the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
    Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.

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