Try this Hot Artichoke Dip and TV recipe, or contribute your own.
- Carbohydrate 48.2773600356396 g
- Cholesterol 89.0640000387712 mg
- Fat 75.364160049806 g
- Fiber 0.554399978637695 g
- Protein 25.2444000013421 g
- Saturated Fat 19.0731600073069 g
- Serving Size 1 1 recipe (242g)
- Sodium 2273.26000106024 mg
- Sugar 47.7229600570019 g
- Trans Fat 3.00388000223677 g
- Calories 956 calories
Step-by-step
- Drain artichoke hearts and give them a coarse chop.
- Place hearts in a microwave safe dish and add mayo, cheese, and garlic powder. Stir till combined. Microwave for 30 seconds, remove, stir, replace in microwave for another 30 seconds. Repeat till mixture is combined and cheesy (approximately 2 min. 30 sec).
- Cut out top of bread to make a bowl. Coarsely chop the top of the bread.
- Pour the artichoke dip into the bowl and serve with bread on side.
Substituting fresh grated parmesan with pre-shaved flakes alters the melting behavior, requiring an extra thirty seconds of stirring to achieve the necessary emulsion. Canned artichoke hearts pack considerable surface moisture that must be squeezed out thoroughly using a clean kitchen towel; otherwise, excess liquid dilutes the mayonnaise and cheese mixture into a watery sauce. Precise heat control prevents the fat from separating during the quick cooking cycle, ensuring a thick and cohesive spread.
Visual cues dictate doneness entirely since no internal thermometer is required for this preparation. Watch for the parmesan to transition from solid shreds into a glossy, bubbling matrix where the edges of the bowl show slight oil separation. Stirring at thirty-second intervals distributes the heat evenly through the dense mass of mayonnaise and garlic powder, preventing scorching at the perimeter of the dish.
Microwave ovens distribute energy unevenly, making a rotating turntable mandatory for this method. Operators lacking a microwave can transfer the combined ingredients into an oven-safe ceramic baking dish and heat at 375 degrees Fahrenheit for fifteen minutes until bubbling occurs. That alternative heating path browns the cheese slightly, adding a roasted flavor profile missing from the rapid microwave version.
Hollow out the sourdough loaf by cutting a circular hatch on top, leaving a sturdy half-inch crust wall that will not leak under the weight of the warm filling. Tear the interior crumb into bite-sized chunks for dipping alongside the bowl. Consume leftovers within two days by storing the components separately in airtight containers to keep the bread from turning soggy.
