Creamy Artichoke Dip made in Bread Machine
7 mins. to 10 mins.
1 hrs 20 mins. to 1 hrs 20 mins.
1 hrs 27 mins. to 1 hrs 30 mins.
“This recipe is designed to be made in your bread machine, using its jam cycle. You can also cook it gently on your stovetop. Cook over medium-low heat, stirring frequently, until the mixture is hot, the cream cheese has melted, and everything is well combined. Then simmer very gently, stirring frequently, for about 15 to 20 minutes.” - King Arthur Flour
1 can (14 ounces) artichoke hearts, drained
1 small zucchini, about 7" long, washed, trimmed and cut into chunks
2 garlic cloves, peeled and smashed flat
2 scallions, white and green parts, washed and trimmed, snipped into 2" pieces
8 ounces (1 large package) low-fat cream cheese (Neufchâtel)
1/2 cup low-fat sour cream
1/4 cup freshly grated Parmesan cheese
1/2 to 1 teaspoon Tabasco or hot sauce, to taste
1/4 teaspoon salt
Attach the paddles to the posts in the bread machine bucket. Program the machine for the jam cycle.
Place the drained artichoke hearts, zucchini, garlic, and scallions into a food processor, and process until finely diced. Don’t make a totally smooth paste of this; you want to retain some of the vegetables’ texture.
Put the vegetables, cream cheese, sour cream, Parmesan, Tabasco, and salt into the bread machine bucket, and press Start. Allow the machine to complete its cycle.
Serve the dip hot, warm, or at room temperature; refrigerate any leftovers.
Yield: about 3 cups.
Source: King Arthur Flour recipe, 2011-03-17