Artichoke Dip

2 cups canned artichoke hearts, drained and quartered
2 Tbsp. olive oil
2 cloves garlic, minced

8 oz. cream cheese, softened at room temperature
1 cup mayonnaise
1 cup grated parmigiano
1 cup sour cream
Dash cayenne pepper
Salt & pepper to taste

2 Tbsp. plain breadcrumbs

Sauté artichokes and garlic in olive oil over medium-high heat for a few minutes until artichokes have a little color.

Meanwhile, in a medium bowl, combine next 7 ingredients. Add cooked artichokes and garlic. Place in small casserole dish and top with breadcrumbs.

Cover and bake at 375 degrees until bubbly (about 25-30 minutes).

Serve with cracker bread or toasted baguettes.

Alternate:

Substitute 1 cup crab meat for 1 cup artichoke hearts. Pinch of bay spices, basil and oregano.

Notes:

I had this at a dinner party several years ago and have since decided it is by far the best artichoke dip I have ever tasted. I serve it with Panera's Asiago Cheese Demi bread (untoasted slices). The combination of flavors is marvelous. I could eat this and a Caesar salad and call it dinner.

The recipe originates from Cristina's of Sun Valley.

White Barbecue (Dipping) Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarse ground pepper
1 Tbsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. horseradish (optional)

Mix all ingredients until well blended. Chill for two hours.

Keeps in 'frig for up to one week.

Note: This is absolutely delicious on wings! I suspect it's good on just about anything! I don't care for horseradish, so I left it out. This makes a lot (1 3/4 cups)! I cut the recipe in half and still had plenty left over.

Recipe from Southern Living Magazine (May 2007)