Who doesn’t like a warm cheesy artichoke dip?

Baked Artichoke Dip

 1 tablespoon olive oil

1 shallot, diced

1 garlic clove, diced

1 15-oz can quartered artichoke hearts, drained (not marinated)

3/4 teaspoon Basics Fuirst Rosemary Roasting Blend

½ cup white wine

8 oz cream cheese

1 cup grated gruyere, Jarlsberg or fontina cheese

½ cup plus 2 tablespoons grated Parmesan

zest from ½ lemon

¼ cup mayonnaise

Kosher salt and pepper

Preheat oven to 350º.  Oil or spray with pan spray a small gratin dish or 8” pie plate.

Heat olive oil in a large sauté pan over a medium heat.  Add shallots and garlic and sauté for 3 minutes.  Add artichoke hearts, Basics Fuirst Rosemary Roasting Blend and cook for 5 minutes.  Raise heat to high, pour in wine and stir. When wine evaporates, turn off heat.

Place the artichoke mixture, cream cheese, gruyere, ½ cup parmesan, lemon zest and mayonnaise in the bowl of a food processor.  Pulse to combine and chop artichokes.  Season with salt and pepper.

Transfer to gratin dish.  Sprinkle with remaining 2 tablespoons Parmesan and bake for 30 minutes, until top is lightly browned.

Serve with sliced baguette or pita chips.