8 ounces cream cheese, softened 4 ounces Asiago cheese, finely shredded 2 cloves garlic 1 can (14 ounce size) artichoke hearts, drained 1 cup canned roasted red peppers, drained 1 cup sliced fresh mushrooms 1/2 cup sliced green onions thinly sliced toasted French bread or toasted pita wedges chopped canned roasted peppers, optional fresh parsley sprigs, optional
In a food processor, combine cream cheese, the Asiago cheese and the garlic. Cover and process till the mixture is well combined. Add the drained artichoke heats, the one cup red sweet peppers, the mushrooms and the green onions. Cover and process with on/off turns till everything is finely chopped.
Transfer to a 1 1/2 quart shallow baking dish, 8" quiche dish or 9" pie plate, spreading evenly. Cover and bake at 350 degrees F for 25 minutes or until heated through. (Or microcook, uncovered, on 70% power for 6-8 minutes or till heated through, stirring the dip and turning the dish halfway through cooking time.) Serve warm with thinly sliced French bread or pita wedges. Garnish with red pepper and parsley, if you like.
I just wanted to comment that I made this recipe a few days ago and it was delicious but we had some leftovers (just made more than we could eat in one sitting). I spread the leftovers on bread and made a roast beef sammich. OUT OF THIS WORLD! So if you happen to have leftovers give this a try. There were only three of us eating this dip initially so thats why we had leftovers, if we had other people over I am sure there wouldn't have been any.
Member since: Jul 20, 2004
freeman27 August 9, 2014 REVIEW:
I mixed the cheese and garlic in the food processor then coarsely chopped the artichoke through green onion and added them and just pulsed a couple of times to blend it in. Still good and chunky but well mixed. I made it the day before and baked it the next day. Tasted it before baking it and this would work just fine as a cold dip too but you definitely want it to sit overnight before serving in that case. I did bake it and it turned out fabulous.
RetiredSpousewith Remote March 29, 2012 REVIEW:
This recipe gets better every time I make it. I used my trusty food processor the first time and was too mousse like - I like to see the contents of a dip. So now I prefer to hand chop the vegetables (finely just not too coarse) and I now heat it up in the microwave instead of the oven. This method keeps it from drying out and it is ready in under 10 minutes. Yum!
Dave June 13, 2010 REVIEW:
Made and used same day. Any have following suggestions.
For texture, I did not use a food processor, I chopper by hand
Use 5 oz Asiago purchased shredded cheese.
Used 7 oz jar of roasted red peppers vs purchasing additional to make exact 8 oz.
Finally - suggest make a day ahead of time, tastes much better day 2.
Guest Foodie February 6, 2008 REVIEW:
once it was all mixed together it was pretty bland, but once it was baked it was VERY GOOD...everyone loved it.
Fruit salad can serve multiple purposes. It can be a casual side dish, a kid-friendly healthy snack, or an elegant dessert. Get creative with tropical or exotic fruits like star fruit or lychees, or keep it simple with a fruit cocktail type salad.