Thursday, December 3, 2009

Artichoke Dip


This was first dip I ever made at home--I don't buy this sort of thing at the store very often, so I can't really compare the quality of the final product, but it was so easy, I'd definitely make it again. I recommend whipping some up before sitting down to enjoy the Alabama-Florida game this Saturday (unless you live in Los Angeles, in which case you should stock up on baked goods Saturday morning at Eat My Blog).

Recipe by The America's Test Kitchen Family Cookbook
  • 1 (8 oz) package cream cheese
  • 2 tablespoons milk
  • 1 (14 oz) can artichoke hearts, drained and chopped fine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced fresh tarragon
Microwave cream cheese until very soft, about 30 seconds. Stir in the milk, artichoke hearts, lemon juice, and tarragon. Chill in the refrigerator for at least one hour before serving. Enjoy with your favorite crackers.

Yield: About 1 cup
Estimated Start-to-Finish Time: Not given
Actual Start-to-Finish Time: 20 minutes


  1. Wow, I didn't know it was that easy to make! Thanks for sharing.

  2. Yep, pretty easy. You can make up lots of variations starting with the cream cheese and milk base and adding other flavorings (peppers, herbs, etc.).

  3. This looks pretty easy to make, why was I buying it at Trader Joe's? I think this is something even the KFP can make! Thx for the tip Vern!

  4. I'm of the school that you should throw this thing under the broiler and eat it warm. :) you and cathy like to eat foods that are cold


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