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Warm Artichoke and Parmesan Dip
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| 1 jar (6 oz/170 mL) | marinated artichokes |
| 1 tbsp (15 mL) | butter |
| 3 cloves | garlic, minced |
| 1 small | onion, finely chopped |
| 1 cup (250 mL) | 35 % Real Whipping Cream |
| 1 package (8 oz/250 g) | Canadian Cream cheese, cubed |
| 1/2 cup (125 mL) | grated Canadian Parmesan cheese |
| 1 tbsp (15 mL) | chopped fresh basil |
| Sliced baguette, toasts or crackers |
instructions
Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan.
Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.
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