My youngest, who went GF in August, called asking me for some easy recipes. I stumbled upon this one in my Deliciously G-Free cookbook by Elisabeth Hasselbeck.
While I had not personally made it yet, I knew she loved artichoke dip and it looked so simple She prepared it the other day, and raved about it. So, of course I had to try it too. She didn't have the paprika that it called for on hand, so she substituted a bit of cayenne pepper and said she liked the kick it gave it. So, I too substituted it as well. Have to agree...so good!
Hot Artichoke Dip
1 C gluten free light mayonaise
1 C grated Parmesan cheese
1 C canned or frozen artichoke hearts, drained, well rinsed, and chopped
2 garlic cloves, chopped
1/2 tsp gluten free paprika (we subbed a lesser amount of cayenne pepper)
1/4 tsp freshly ground black pepper
1. Preheat the oven to 425* F.
2. Place the mayo, parm, artichokes, garlic paprika (or cayenne), and black pepper in a large bowl. Stir until well combined.
3. Transfer the artichoke mixture to an 8X8 inch baking dish, and bake for 20-25 minutes, until it is hot and bubbly. Serve immediately with crackers or chips of choice.
Doesn't get any easier than that folks! Enjoy.