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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Artichoke Bottom and Parmesan Dip

Served warm, this is a classic on the catering buffet. Rich and cheesy, the artichoke adds an earthy flavor. For kosher reasons, we don't serve any part of the artichoke except the bottom. It is difficult to clean the leafy section usually attached to quartered artichokes. As I've compared recipes I've concluded that to switch things up a bit all a person has to do is add whatever is on hand. Wilted spinach, roasted red peppers or sauteed leeks all are great choices. They also add some texture lost by using just the bottom of the artichoke. Topped with Parmesan cheese and served heated, I prefer the dip with lavash crackers or bruschetta.



Kosher Status: Dairy
Number of servings: 3 cups or so, 16 - 20
Main Ingredient(s): Artichoke Heart Bottoms
Preparation Time: 00:20
Cooking Time: 00:30
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 x 15 oz. canned artichoke bottoms
  • 1 x 4 oz. canned green chilies
  • 1 cup mayonnaise
  • 1 cup Parmesan cheese

Optional:

  • 1  roasted red pepper, peeled and thinly sliced
  • 1 cup of wilted baby spinach, chopped
  • 1 leek ~ cleaned, sliced and sauteed



Steps:

In the bowl of the Cuisinart, process the artichoke bottoms until finely chopped. Add the canned chilies and pulse for a few seconds. Empty mixture into a dairy bowl.

Add the mayonnaise and 3/4 cup Parmesan cheese. Set aside the remaining cheese.

Stir in any of the prepped optional ingredients you'd like to add.

Spray a small baking dish with non-stick oil. Fill the baking dish with the dip and top with the remaining Parmesan cheese. Bake in a 350 degree oven until it is golden brown and well heated.



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