I make this dip for all my parties and it's super easy and delicious.
- Carbohydrate 17.4722804063181 g
- Cholesterol 78.9689508518866 mg
- Fat 32.4740632793235 g
- Fiber 3.54891880604625 g
- Protein 10.0146079821924 g
- Saturated Fat 14.1735099991193 g
- Serving Size 1 1 Serving (177g)
- Sodium 760.786907671777 mg
- Sugar 13.9233616002718 g
- Trans Fat 3.46304925677855 g
- Calories 389 calories
Step-by-step
- Preheat oven to 350
- In a large mixing bowl combine the softened cream cheese with the mayonnaise, red peppers, spinach, red pepper flakes, salt, and pepper.
- In a blender or food processor pulse the artichokes, parmesan, and garlic for one minute or until they artichoke pieces are at a size you like.
- Then combine with other ingredients.
- Spread into a baking dish. I use one that is two inches deep. Sprinkle more Parmesan on top.
- Bake at 350 for 40 minutes or until top is browned slightly and dip is bubbly.
- Remove from oven and allow to cool for at least 10 minutes before serving.
Standard recipes rarely warn that swapping mayonnaise for Greek yogurt or low-fat dairy will cause the emulsion to split under sustained heat, releasing pools of oil across the baking dish. Utilizing standard full-fat mayonnaise is chemically necessary because its oil and egg-lecithin matrix stabilizes the melted cream cheese, preventing the heavy fats from separating into a greasy slick when subjected to a 350-degree oven for forty minutes. Another silent variable lies in the artichoke hearts: using water-packed cans rather than oil-marinated ones keeps unwanted vinegars and heavy oils from overpowering the garlic and parmesan, though those canned hearts must be thoroughly drained and squeezed dry in a clean kitchen towel to prevent excess moisture from turning the mixture watery. Pulse the artichokes, garlic, and parmesan in a food processor for precisely one minute to achieve uniform particle suspension without reducing the vegetables to a purée that completely destroys the intended fibrous texture. Managing this preparation sequence requires conscious attention to temperature control, specifically ensuring the cream cheese is genuinely softened at room temperature before mixing so that stubborn lumps do not survive the baking process and create pockets of dense dairy.
