Hot Artichoke Dip
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.
About 6 cups
- 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.