From Brittany Jordt, Freelance Writer
On Thanksgiving, snack food plays an important role. This recipe for artichoke dip comes together quickly (especially if you make the homemade mayonnaise in advance) and satiates with its hearty cheesiness.
2/3 cup parmesan cheese
2/3 cup mayo*
1/3 cup heavy cream
14 oz. artichoke hearts, drained & chopped
2 tbsp. thinly sliced green onions
1 tbsp. chopped pimento (it IS at the local grocery store! Look by olives, peppers)
Set oven to 325 degrees. Lightly grease a medium baking dish. Blend cheese, mayo and heavy cream. Stir in artichoke hearts, onions, pimento and mix well. Pour into dish and bake 25 minutes or until brown. Serve with chunks of fresh bread.
* Homemade Mayonnaise:
1 large egg yolk
1 1/2 tsp. fresh lemon juice
1 tsp. white wine vinegar
1/4 tsp. Dijon mustard
1/2 tsp. salt plus more to taste
3/4 cup canola oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 tsp. salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using 1/4 tsp. measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Can be made up to two days ahead. Keep chilled.