directions
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1
Peel and mince garlic and place in a medium bowl. Remove dill from stems and mince
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2
Add to the garlic
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3
Finely chop the bread into small dice and toss with the olive oil to make the topping
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4
Set aside
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5
Coarsely chop the thawed artichoke hearts and saute in the butter in a small skillet over medium high heat
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6
Add to the garlic and dill
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7
Stir in the mayonnaise and both cheeses. Preheat the oven to 325 degrees
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8
Transfer the artichoke dip to a pie plate and sprinkle with breadcrumbs
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9
Bake for 30 minutes or until top is browned and dip is hot. Slice baguette and serve with dip for spreading.
HOT ARTICHOKE DILL DIP
ingredients
- 2 cloves garlic
- 3 stalks fresh dill
- 2 slices white or French bread
- 2 teaspoons olive oil
- 1 (9-ounce) box frozen artichoke hearts, thawed
- 2 tablespoons butter
- 3/4 cup mayonnaise
- 1-1/2 cups shredded havarti or muenster cheese
- 3/4 cup freshly grated Parmesan cheese
- 1 crusty baguette