Products used in this recipe
Avocado and Artichoke Dip
Yield: 1 Servings (3 cups)
Yield: 1 Servings (3 cups)
A versatile dip that works with so many menu offerings; serve it hot with chips, fries, or crostini. Serve it chilled alongside a veggie plate or use it as a spread on sandwiches.
Preparation Instructions:
Step 1
Thaw diced avocado according to package instructions.
Step 2
Place avocados, artichokes, capers, lemon juice, mayonnaise, panko, parmesan, and parsley in bowl of food processor. Process until fairly smooth, about 1 minute. Season to taste with salt and pepper. Serve immediately or cover and refrigerate.
*Heated Option:
This indulgent dip tastes even better heated. Preheat oven to 375°F. Portion dip into individual ramekins and top with additional cheese or bread crumbs. Bake for about 10 minutes or until dip is heated and bubbly. Run the dip under a broiler for a minute or so to brown the topping. If heating this dip, a good-quality mayonnaise must be used so that it will not "break" under heat.
