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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: One 14 oz can Artichoke Hearts, drained and large diced 12 oz Cream Cheese ¼ cup Red Peppers, finely diced 2 Tbsp. Onions, finely diced 2 Tbsp. White Wine ½ Tbsp. Dijon Mustard ¾ tsp. Paprika ½ tsp. Garlic, minced ¾ tsp. Salt ½ tsp. White Pepper 1 Tbsp. Fresh Lemon Juice ¾ cup Fine Bread Crumbs, unseasoned ¼ cup Butter, melted Instructions: ~ Combine cream cheese, red peppers, onion, white wine, Dijon mustard, paprika, garlic, salt, white pepper, and lemon juice in a food processor with steel blade. Process to mix well ~ Remove mixture from food processor and place in a mixing bowl. ~ Add diced artichoke hearts and blend. ~ Place artichoke dip into a 1 qt casserole dish. ~ Top with buttered crumbs. ~ Bake in a 350’ oven approximately 20 minutes, or until top is lightly browned and the dip is bubbly around the edges. ~ Serve immediately with warm French bread. Notes: ~ This dip can be prepared ahead of time, and refrigerated for 3 days. Top with crumbs before heating. ~ You may add crabmeat or cooked, diced chicken. ~ Serve with a salad for a light luncheon. |
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