I can't claim that today's recipe is good for you, but it certainly is good! Originally taken from the box our Calphalon Cookware came in, this artichoke dip is ridiculously good :o)
Artichoke Dip
Original Recipe from Calphalon
¾ lb. cream cheese, softened
½ cup chicken broth
½ cup mayonnaise
½ cup grated Parmesan cheese
1 T. Dijon mustard
3 scallions trimmed and chopped (optional)
2 cloves garlic, minced
1 T. lemon juice
2 t. lemon zest
2 cup coarsely chopped artichokes – either jarred (drained) or frozen (thawed)
salt
pepper
2 splashes of Worcestershire
1) Combine cream cheese, broth, mayonnaise, cheese, scallions, garlic, lemon juice and zest in a food processor bowl fitted with the steel blade. Process until smooth.
2) Add the artichokes, salt and pepper (to taste) and Worcestershire to the cream cheese mixture. Process again, briefly. The mixture should remain chunky.
3) Transfer everything to a medium sauce pan.
4) Heat on medium 15 minutes or until heated through completely. Serve with crackers or pita triangles.
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