Ingredients
for the artichoke dip
- 12 oz marinated artichokes
- 14 oz canned artichokes
- 1 cup light mayonnaise (I prefer Hellmann’s over an organic one, just for taste’s sake)
- 1 cup shredded parmesan cheese
for the crudités
- 5 baby cucumbers
- 4 stalks celery
- 8–12 multicolored carrots
- 2 green peppers
- breadsticks
- stoned wheat crackers
- 1 bunch radishes
Instructions
- Preheat oven to 400°F.
- In a food processor or large blender, combine all ingredients and pulse until blended. Do not blend it for longer than it takes to come together– a little texture is good.
- Scoop mixture into an oven-safe bowl, then bake for 40 minutes, or until the top just starts to turn golden brown.
- While the dip is baking, make your crudités platter. Cut up cukes, celery, carrots, and green peppers, then place them on a large serving tray with breadsticks, crackers, and radishes. To make a visually-appealing platter, have all of your crudités point towards the dip, creating a radial pattern. Enjoy!
