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.