Bill's Artichoke Cheese Dip

If you ever enjoyed a certain restaurant in Newport Beach that Bill helped open a few years ago, then you’re aware of this amazing dip that he served with Fritos. Summer is just around the corner! What does that mean? All the best backyard parties and family barbeques! And with that in mind, Bill wanted to share his favorite recipe to accompany all the mouth-watering briskets, pulled pork sliders & short ribs - BK's deliciously, creamy artichoke dip . . .

WHAT YOU NEED:

Onion, small dice 2 ea

Jalapeno Peppers 2 ea

Crushed Red Peppers 1 Tbl

Artichoke Hearts 2 lb

Best Foods Mayo 2 lb

Cream Cheese 1 ½ lb

Grana Padano Cheese 12 oz

Romano Cheese 12 oz

Salt & Pepper (white) TT

METHOD:

Dice the onions and jalapenos into small dice and sauté off until tender in Virgin Olive Oil. Cool. Rough chop the artichokes. Place the mayo and cream cheese in a mixing bowl and mix well until smooth. Add the remaining ingredients and mix well. Adjust the seasoning.

FOR THE CRUST:

Panko Crumbs 3 cups

Dry Italian Seasoning 3 Tbl

METHOD: Mix well and hold for service. When ready to serve, place the dip in a casserole dish and lightly cover the top with the panko mixture. Bake in a 425 degree oven until bubbling hot with the crumbs a golden brown. Remove and serve at once.

Dip your favorite chip (Fritos, Tortilla Chips, Kettle Chips) and ENJOY. Be sure to take a photo and send us your finished product!