My friend, Chef Extraordinaire, Gina Roberts and asked her if she had a recipe she’d like to share a fabulous recipe.
(She’s a chef at the World Famous Kimbell Art Museum. Plus, she has catered events at the Ft. Worth Opera, Lone Star Film Society, Circle Theater, Candlelight Christmas in Ryan Place, etc!)
Being lovely, Gina responded with this fabulous recipe!
Hot Artichoke Dip
1 cup olive oil mayonnaise
1 cup powdered Parmesan cheese
1 large jar marinated artichokes, reserve liquid
mini phyllo shells optional
Heat oven to 350.
Add all ingredients to food processor and process till smooth.
Add liquid to get to hummus consistency.
Pour into baking/serving dish to serve as a dip with crackers.
Or, pipe into shells on a baking sheet for individual appetizers.
Bake dip app. 20-25 minutes till bubbly. Shells app. 10-15 minutes.