(I forgot to get the picture of it completed before it was devoured!)
We had dinner club last night at our neighbors across the street. The theme was pot luck, with just the main course recipe provided. Each couple was assigned a course and told to bring their favorite recipe. Ours was the appetizer and we made our Blue Cheese and Artichoke Dip and served it was Kettle Chips. This is inspired from a appetizer we got a few years back at a place called Tin Pan Galley in Sacketts Harbor. Homemade Kettle Chips with a warm Blue Cheese dip.
Several other restaurants now make this and when we see it on the menu we have to order it. A few years ago I had to make an appetizer for our family Christmas dinner and I made this. Topped it off with kettle chips and sat it down in front of my mom who just loved it. If she liked it I knew it was a hit! As you can see from my picture, it was well received at our dinner.
Blue Cheese Artichoke Dip with Kettle Chips
1 can (14 oz.) artichoke hearts, drained
1 cup Light Mayonnaise
1 pkg. (8 oz.) Light Cream Cheese, softened
1/2 cup crumbled Blue Cheese
1/2 cup Shredded Parmesan Cheese
4 green onions, sliced
Preheat oven 350°F. Place all ingredients in food processor container; cover. Process just until blended, but not completely smooth.
Spoon into 9-inch pie plate.
Bake 20 to 25 minutes or until lightly browned. Let stand 5 to 10 minutes before serving. Serve with Kettle Chips