Nov 1, 2011

Artichoke Dip + French Baguettes

Here's another one of my sweet Auntie Peg's recipes. I've changed the cheese from Cheddar to Mozzarella, but the rest is pretty much the same. This is one of those recipes that's really easy to alter with what you have on hand. The cheeses are substitutable (my spell checker doesn't like that word but it looks great to me!), and you can add lots of yummy veggies: roasted red bell peppers, spinach, jalepenos, etc. The baguettes are the perfect size for serving with the dip at parties.

Quick story...
We went camping seven years ago (I just realized... literally 7 years ago to the day! It was on Halloween weekend!) with the same family/friends group that we still camp with every summer. We like to pot luck the dinners, so on Italian night I was in charge of the appetizers and brought this dish. One of the men, Brad, loved it so much that he scooped it into a bowl and ate it with a spoon for his dinner. Now I make sure to pack the fixins' every year!

Artichoke Dip


1 cup mayonnaise 
1 cup Parmesan cheese
2 (6.5 oz) jars marinated artichoke hearts, thoroughly drained and chopped*
2 cups shredded Mozzarella cheese
1 1/2 tsp garlic powder
1 tsp paprika


1. Preheat oven to 350 degrees. 
2. In a large bowl combine mayonnaise, Parmesan, artichoke hearts, Mozzarrella, and garlic powder. Mix thoroughly.

3. Transfer to an 8x8 baking dish and bake 20-25 minutes - until cheese has melted and top is slightly brown. Do not overcook or it will begin to separate and look really greasy. Sprinkle with paprika and serve warm.

* You can use 1 can of artichoke hearts that haven't been marinated and they work just fine. They don't add any oil to the dish, so it ends up less greasy.  

French Baguettes

1 cup water
2 1/2 cups flour
1 tablespoon white sugar
1 tsp salt
1 1/2 tsp yeast
1 egg white
1 tsp milk

Place water, flour, sugar, salt and yeast into bread machine. Select dough cycle and press start.
When the cycle has completed, roll dough out onto a lightly floured surface into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at the 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make one long, lengthwise slash on the top of each loaf. Cover and let rise in a warm place 30-40 minutes or until doubled in size. 
Preheat oven to 375 degrees. Mix egg white with milk and carefully brush on the top of each loaf. Bake 20-25 minutes or until golden brown. 

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