Products used in this recipe
Avocado and Artichoke Dip
Yield: 1 Servings (3 cups)
Yield: 1 Servings (3 cups)
A versatile dip that works with so many menu offerings; serve it hot with chips, fries, or crostini. Serve it chilled alongside a veggie plate or use it as a spread on sandwiches.
Ingredient | Weight | Measure |
---|---|---|
6 oz. | ||
Artichoke hearts, quartered | 14 oz. | 1 can |
Capers, chopped | 1 Tbsp. | |
Lemon juice, freshly squeezed | 2 Tbsp. | |
Mayonnaise | 6 oz. | |
Panko bread crumbs | 1/2 oz. | 1/4 cup |
Parmesan cheese | 2 oz. | 3/4 cup |
Parlsley, flat-leaf, chopped | 1 Tbsp. | |
Salt | 1/8 tsp. | |
Black pepper, freshly ground | 1/2 tsp. |
Preparation Instructions:
Step 1
Thaw diced avocado according to package instructions.
Step 2
Place avocados, artichokes, capers, lemon juice, mayonnaise, panko, parmesan, and parsley in bowl of food processor. Process until fairly smooth, about 1 minute. Season to taste with salt and pepper. Serve immediately or cover and refrigerate.
*Heated Option:
This indulgent dip tastes even better heated. Preheat oven to 375°F. Portion dip into individual ramekins and top with additional cheese or bread crumbs. Bake for about 10 minutes or until dip is heated and bubbly. Run the dip under a broiler for a minute or so to brown the topping. If heating this dip, a good-quality mayonnaise must be used so that it will not "break" under heat.