Let’s Get Baked Artichoke & Cheese Dip
Serve this bubbling hot dip appetizer with pieces of crusty French bread.
1/4 cup Cannabutter
1 small (1/2 cup) onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 1/2 cups Cannamilk (Use Half & Half)
1/2 cup freshly grated Parmesan cheese
10 (3/4-ounce) Provolone Cheese, quartered
1 (3-ounce) package cream cheese, softened
1/2 cup chopped fresh parsley
1/3 cup mayonnaise
1/4 cup lemon juice
1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch pieces
1 teaspoon freshly grated lemon zest
1/2 teaspoon coarse ground pepper
Crackers or French bread slices
Heat oven to 375°F.
Melt 1 tablespoon Cannabutter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, 1-2 minutes or until vegetables are crisply tender.
Melt remaining 3 tablespoons Cannabutter in 3-quart saucepan; stir in flour. Cook over medium heat, stirring constantly, 30 seconds or until smooth and bubbly. Stir in Cannamilk. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil. Boil 1 minute. Remove from heat.
Stir in Parmesan cheese, provolone cheese and cream cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon zest and pepper. Add cooked onion mixture; mix lightly.
Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake 25-30 minutes or until bubbly.
Sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread.