Artichoke Spread
I serve this often and always get rave reviews. Everyone who tries it wants the recipe.
I serve this often and always get rave reviews. Everyone who tries it wants the recipe.
- Carbohydrate 10.6509343821509 g
- Cholesterol 16.6000000318866 mg
- Fat 12.9438984541895 g
- Fiber 0.428093748329805 g
- Protein 4.75263594876506 g
- Saturated Fat 3.20782688121475 g
- Serving Size 1 1 Serving (68g)
- Sodium 368.378906869679 mg
- Sugar 10.2228406338211 g
- Trans Fat 0.644722969635409 g
- Calories 173 calories
Step-by-step
- Preheat oven to 350(F).
- Mix all ingredients except onion and tomato until well blended.
- Spoon into shallow baking dish or 9" pie plate.
- Bake at 350F for 20 to 25 minutes or until lightly brown.
- Do not overcook as it will become oily.
- Sprinkle with onion and tomato.
- Serve with sliced baguette.
Standard ingredient lists provide exact proportions, yet they omit the chemical behavior of high-fat emulsions under sustained heat. Mayonnaise relies on a delicate suspension of oil and egg proteins; when subjected to thermal energy, that suspension remains stable only up to a specific threshold before the emulsion breaks entirely.
- Bake this mixture in a shallow 9-inch pie plate rather than a deep casserole dish to ensure the interior reaches 165 degrees Fahrenheit before the surface overcooks.
- Watch for the visual cue of bubbling edges accompanied by a pale golden crust, which typically occurs precisely at the 20-minute mark in a 350-degree oven.
- Remove the dish immediately upon seeing tiny pools of translucent fat separate near the perimeter, as this signals that the mayonnaise base has begun to split from thermal stress.
- Mince the garlic cloves finely using a microplane to distribute the volatile oils evenly throughout the dense cheese matrix, preventing harsh pockets of raw flavor.
- Drain the canned artichoke hearts thoroughly in a fine-mesh colander for 10 minutes, pressing out excess moisture with a rubber spatula so the final dip retains its thick consistency.
Temperature control prevents the fats from separating into an unpleasant slick on top of the bake. Proper draining safeguards the structural integrity of the finished dish.
