A few weeks ago, we had our annual parmesan cheese wheel cracking which is referred to as the “Crack Heard Around the Midwest”. I like to call it one the best days of the year. What chef wouldn’t love having as much fresh parmigiano reggiano cheese as they want?
This is the recipe I served during our sampling. It’s the perfect holiday appetizer and it’s super addictive. Trust me, your guests will be drooling. Regular parmesan cheese will work too, but if you want to splurge on the fancy stuff, it’s totally worth it (and you don’t need much of it to add huge flavor).
1. Preheat oven to 375.
2. In a large bowl, combine the cream cheese, sour cream and mayo until smooth.
3. Stir in the spices and cheese.
4. Add chopped artichoke hearts and diced roasted red pepper.
5. Spread the mixture into a 13×9 baking dish and top with more cheese, if desired. Bake for 20 minutes, or until nice and bubbly.
multigrain (or regular) baguette, sprinkle with parmigiano reggiano cheese and a sprinkle of garlic powder and dried thyme. Toast on a baking sheet in the oven alongside the dip (375 for 15-20 minutes) and serve both warm!
Hot Artichoke Parmesan Dip
Serves 12
All you need:
2 (8 oz.) packages light cream cheese, softened
1 cup light sour cream
1 cup light mayo
1/2 cup grated parmigiano reggiano cheese
2 (14 oz.) cans artichoke hearts, drained and chopped
1 (8 oz.) jar roasted red peppers, drained and diced
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1. Preheat oven to 375.
2. In a large bowl, combine the cream cheese, sour cream and mayo until smooth.
3. Stir in the spices and cheese.
4. Add chopped artichoke hearts and diced roasted red pepper.
5. Spread the mixture into a 13×9 baking dish and top with more cheese, if desired. Bake for 20 minutes, or until nice and bubbly.