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6 ounces Asiago cheese, room
temperature
1 red or green jalapeno pepper,
seeded and cut into quarters
1 clove garlic
2 cans (14 oz. each) artichoke
hearts*, well drained
1 cup mayonnaise
1
⁄2 cup chive and onion sour cream
1 package (3 oz.) cream cheese
* For chunkier dip, reserve 2 to
3 pieces of artichoke hearts;
cut into
1
⁄
2-inch chunks, and
stir into dip when adding to
baking pan.
Position chef's bowl and 4 mm shredding disc in work bowl. Add Asiago cheese. Process to
shred; set aside.
Exchange chef's bowl and shredding disc for multipurpose blade in work bowl. With
processor running, add jalapeno pepper and garlic through small feed tube. Process until
finely chopped. Add artichoke hearts. Pulse 3 to 4 times, about 2 seconds each time, or
until chopped. Add mayonnaise, sour cream, cream cheese, and Asiago cheese. Process
until blended, about 5 seconds.
Remove to greased 9-inch quiche pan or pie plate. Bake at 375°F about 20 minutes, or
until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables.
Yield: 32 servings (2 tablespoons per serving).
Per Serving: About 90 cal, 2 g pro, 2 g carb, 9 g total fat, 2.5 g sat fat, 15 mg chol,
170 mg sod.
HOT ARTICHOKE DIP