|
Ingredients:
·
1
8 oz package cream cheese (softened to room temperature)
·
1/2
cup freshly shredded Asiago cheese
·
1/2
cup freshly shredded Parmiggano. Reggiano cheese
·
1/2
cup shredded mozzarella cheese
·
1
clove garlic (minced)
·
1
small shallot minced (optional)
·
1
can artichoke hearts (drained)
·
1
teaspoon marjoram
·
1/2
tablespoon oregano
·
1
tablespoon basil (fresh if you have it...dried works fine)
·
a
small...very small dash of hot sauce (whichever you prefer)
·
1/2
tablespoon butter for sautéing
If you have a food processor, use that, but a blender on a pulsed, light
setting will also work.
Preheat oven to 350º.
Melt butter in small saucepan over medium heat. Add garlic and shallots, sauté until just just golden, about 4 minutes stirring occasionally.
Place artichoke hearts, at bottom off the processor and lightly pulse
artichokes until roughly chopped. Next place softened cream cheese,
herbs and the cheeses in (reserving portions of the cheese for the top),
continue to pulse until combined, but not pureed. Add hot sauce and
place the garlic/shallot mixture and pulse once again until blended to
desired consistency (I like it more on the chunky side). Pour mixture
in casserole, loaf pan, etc, etc, etc. Smooth out surface and spread
reserved cheese over top. Place in oven and bake for 20-25 minutes,
monitoring to make sure cheese on top doesn't burn.
Serve with Pita, Tortilla or any other kind of damn chips or vegetables you'd
like. Drink lots of booze and let your friends tell you how rockin’ it is.
…And
if yer looking to make a good thing ever better,
mix in some lump-crab meat in just prior to the last round of
processing. Outta
site man!
|