Friday, December 17, 2010


Hot Artichoke Dip Day #17

Marrying fresh made Hot Feta Artichoke Dip with Baguette Toasts creates a match made in heaven that keeps disappearing faster than you can make it.

Hot Feta Artichoke Dip Day #17
1 cup mayonnaise
8 ounces Basil Tomato Feta cheese, crumbled
1-14 ounce can plain artichoke hearts; discard tough leaves; rinse, drain and chop
1-4 ounce jar pimento, drained and chopped
1 clove garlic, pressed
3/4 cup Parmesan cheese, shredded

Preheat oven to 375°. Combine mayonnaise, Feta cheese, artichoke hearts, pimento, garlic and Parmesan cheese. Turn into prepared baking dish; bake 20 minutes. Serve with Baguette Toasts. Makes approximately 4 cups dip.

Baguette Toasts
1 large baguette
1/2 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano

Slice bread into thin rounds (an electric knife works well for this task); set aside. Combine olive oil, basil and oregano in small bowl; brush olive oil mixture onto both sides of each round; toast under oven broiler, turn and toast second side.

Note: These Baguette Toasts will brown very quickly under the broiler, so watch it closely. It's a bit tedious to make baguette toasts at home, but the flavor far surpasses even the best store bought or bakery toasts.

This recipe comes from the kitchens of Barbara Compton, Teresa Kump and friends…these ladies know their artichoke dip!

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