For my practical exam, finishing this semester I was left with making a dip or spread. After going back and forth, wasting precious time, I decided on artichoke dip with flat bread. We were not allowed recipes so I had to think back to the one time I had made it before and try to recreate it. We could only use supplies found in our kitchen, so that forced a few changes in my recipe. There wasn’t quite enough cream cheese, so I made some mayonnaise to bulk it up. Here is an approximate recipe of what I did the second time around when I made it for family the following week.
8oz Cream Cheese
1 can artichoke hearts, drained and chopped
1 tbsp minced garlic
1 tbsp minced rosemary
8oz Monterrey Cheese divided (usually parmesan is used, but this is what was available and it turned out awesome)
Salt and Pepper to taste
Let cream cheese soften and mix with artichokes and seasonings.
Shred cheese and use about 6oz to mix into spread and top with more cheese.
Bake at 400F in a shallow crock until it is golden brown and bubbly. (Somewhere around 20-30 minutes)
Serve with crackers, bread, or maybe some crustinis!
