{"id":6972,"date":"2012-01-11T19:11:51","date_gmt":"2012-01-12T03:11:51","guid":{"rendered":"http:\/\/foodiddy.com\/?p=6972"},"modified":"2012-01-11T19:11:51","modified_gmt":"2012-01-12T03:11:51","slug":"artichoke-dip-with-a-lemon-twist","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=6972","title":{"rendered":"Artichoke Dip with a Lemon Twist"},"content":{"rendered":"

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I’ve tasted many versions of artichoke dip. I’ve made some, had some at parties and even ordered it in restaurants as a shared appetizer. I’d never come across a recipe that also incorporated lemon into the dip… it intrigued me, so I decided to give it a try.<\/p>\n

This recipe was from the same Creative Slow Cooker Magazine\u00a0<\/em>that the pizza dip came from. Little did I know that I’d need a second job to pay for the ingredients. O.k., maybe a slight exaggeration, but when you throw good Gruy\u00e8re, organic cream cheese, high quality sour cream, Acme bread and jars of artichoke hearts into the cart, it sure adds up quickly.<\/p>\n

I did end up changing some of the ingredient measurements (added way more lemon and cheese and used a different mustard – reflected in the recipe below) and I didn’t use the crock pot to heat it because I’m a rebel like that.<\/p>\n

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The Ingredients:<\/strong>
\n1 Tablespoon Olive Oil
\n1 Cup Fresh Mushrooms – Chopped
\n1\/4 Cup Red Pepper – Chopped
\n3 Tablespoons Shallot – Finely chopped
\n1 Clove Garlic – Minced
\n1 8-ounce Carton of Sour Cream
\n1\/2 Cup Cream Cheese
\n2 Teaspoons Lemon Peel – Finely shredded
\n2 Tablespoons Lemon Juice – Freshly squeezed
\n1 Tablespoon Sierra Nevada Spicy Brown Porter Mustard – Any brown or Dijon-style mustard would work
\n3 6-ounce Jars of Marinated Artichoke Hearts – Drained and coarsely chopped
\n1 Heaping Cup Gruy\u00e8re\u00a0– Shredded – Could also use Swiss
\n1 Baguette – you can toast it or not – I served it both ways<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. Preheat oven to 300 degrees F.<\/li>\n
  2. In a medium to large skillet, heat oil over medium heat. Add shallot, garlic, mushrooms and red pepper. Cook mixture until pepper and shallot are tender, stirring frequently.<\/li>\n
  3. In a medium bowl, combine sour cream, cream cheese, lemon peel, lemon juice and mustard. Stir in mushroom mixture, artichoke hearts and Gruy\u00e8re\u00a0cheese.<\/li>\n
  4. Spoon mixture into a shallow casserole dish.<\/li>\n
  5. Cover with foil and heat in oven for 25-30 minutes or until heated throughout. (If using a crock pot, cook on low-heat setting for 2-2.5 hours or until heated through.<\/li>\n
  6. Stir before serving with baguette slices or pita chips.<\/li>\n<\/ol>\n

    Makes 32 (2 Tablespoon) Servings<\/p>\n

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    I got all of my chopped items into the pan with olive oil.<\/p>\n

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    As the veggies cooked, I filled my medium bowl with the sour cream, cream cheese (I used full fat, but am sure you could substitute with lighter versions) lemon peel, lemon juice and mustard. I stirred everything together and then added the cooked mushroom mixture, artichoke hearts and Gruy\u00e8re\u00a0cheese.<\/p>\n

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    Wow… back away from the bowl\/food Foo… way too close with the camera, sorry about that. I once again got everything mixed together and then I transferred the contents to my baking dish.<\/p>\n

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    I popped my dish into the oven and let it bubble away…<\/p>\n

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    I transferred it (just for photos) into a deeper glass bowl – it went right back into the shallow dish before the party…<\/p>\n

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    This dip was awesome! I loved the hint of lemon flavor combined with the creamy Gruy\u00e8re\u00a0– I may or may not have added a bunch more Gruy\u00e8re\u00a0to the top of the dish before putting it back into the oven to reheat.<\/p>\n

    Oh. Yes. I. Did.<\/p>\n

    So great, now I’m craving appetizers for dinner…
    \n    \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    I’ve tasted many versions of artichoke dip. I’ve made some, had some at parties and even ordered it in restaurants as a shared appetizer. I’d never come across a recipe that also incorporated lemon into the dip… it intrigued me, so I decided to give it a try. This recipe was from the same Creative … <\/p>\n

    Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[140,10],"tags":[377,378,376,375],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/6972"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6972"}],"version-history":[{"count":23,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/6972\/revisions"}],"predecessor-version":[{"id":7010,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/6972\/revisions\/7010"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6972"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}