Artichoke Parmesan Dip
This artichoke parmesan dip, subtle, creamy and rich-tasting, is always a hit. Made with Parmigiano Reggiano® cheese, Mozzarella
and roasted red peppers, you can throw this parmesan dip together quickly and let it sit in the refrigerator until your guests arrive.
Parmesan artichoke dip is best served warm. Baking it in a 350 F oven for about 20 minutes results in a creamy and decadently
delicious parmesan dip. Served hot, cold or at room temperate, artichoke parmesan dip goes well with raw vegetables or pita chips.
Artichoke parmesan dip is a natural with crackers, chips or cocktail slices of pumpernickel bread or a crusty French baguette.
This parmesan dip recipe can also be used as a sandwich spread. Try it on a roast beef or roast turkey sandwich. Give your chicken
salad a lift by mixing it with artichoke parmesan spread instead of plain mayonnaise. And here are a few other ideas for quick
appetizers: stuff some mushroom caps with artichoke parmesan spread or spread some on flat pita bread. Run the mushroom caps
or the bread under the broiler until the artichoke parmesan spread is browned and bubbly. Bake the pita bread until hot, and cut in
wedges before serving.