Just last Sunday, I got together with some of my fav Philly bloggers to do some fun cooking with Lawry’s Seasoning products. We were a part of team Philly – our local team competing to come up with the best recipe nationally.
We had a few fun recipes that I’ll share over the next week or two but wanted to start with the one I prepped and cooked, the Cheesy Artichoke Dip! I’ve made this one often but the addition of the Lawry’s Seasoned Salt really changed things up nicely!
Here I am chopping the artichokes:
Here’s the dip all mixed up before we cooked it:
And last but not least, the finished product – yum:
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons sour cream
<1 tablespoon Lawry’s seasoning
pinch of salt
2 12-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 pitch Italian cheese blend, to sprinkle on top of finished dip
French-bread baguette slices, toasted or Gluten Free chips or crackers or celery for dipping
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, and Lawry’s seasoning in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
Sprinkle dip with 2 tablespoons grated Mexican cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Preheat broiler. Broil until cheese melts, about 2-3 minutes.
Serve warm with unsalted†and/or Gluten-free crackers