I first had this wonderful artichoke dip at Becky and Rob's home — Becky is Andy's boss. It's a chilled dip that has a lot of different flavors working together to make it completely irrestible. Becky serves the dip in a bread bowl, and I did the same when I made it twice in one weekend — using a fresh-baked french bread bowl from the local Dominicks. I didn't cut into the bread too deep to make the bowl though because there is only about 1.5 cups of dip that this recipe makes. The only modification to this recipe that I made is to add many more chopped green onions and use canned artichokies instead of frozen artichokes (couldn't find frozen artichokes at the store). I highly recommend you try this dip — it's fantastic! And you won't feel guilty making it twice in one weekend before it's not bad for you at all.
The recipe was from the New American Heart Association Cookbook, and can be found online here.
Leave a Reply