Hot Artichoke Dip

Method

Jolene adapted this recipe from one that was originally published in The Congressional Club Cookbook (The Congressional Club, 1988). It came from Donald Manzullo, a representative from Illinois, Rusty and Jolene’s home state. They whip this up as an appetizer when guests arrive unexpectedly, or spoon it over chicken breasts to make a quick weekday supper (see variation below). Serve dip with crackers or crusty bread.

• 2 8-ounce cans artichoke hearts
• 2 cups shredded mozzarella cheese
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 cup cooked, shredded chicken or chopped shrimp (optional)
• 1 teaspoon garlic powder
• Tabasco sauce to taste
• Dash of Spanish smoked paprika

Preheat oven to 350ºF.

Drain the artichoke hearts and chop into small pieces. Place artichokes in a bowl and add mozzarella, mayonnaise, Parmesan, chicken or shrimp if using, garlic powder, and Tabasco. Mix well to combine and pour into a baking dish.

Sprinkle with paprika and bake until bubbling and lightly browned on top, about 25 minutes.

Variation: Baked Chicken with Artichokes
This is a great way to use leftover dip (if there is any!). Preheat oven to 350ºF. Season 4 boneless, skinless chicken breasts with salt and pepper and sauté until browned and cooked through. Place in a casserole dish and top with cooked artichoke dip to cover. Bake for 5 to 10 minutes, until lightly browned on top.

Yield

About 6 cups