Spicy Creamy Artichoke Dip with Corn and Cayenne
If your casserole or ramekin is filled to the top, make sure to put a cookie sheet underneath it in the oven to catch any grease that might otherwise bubble over and onto your oven floor.
- Two 14-ounce cans artichoke hearts drained and finely chopped
- 1 cup corn kernels fresh from two ears, or canned/frozen
- 1 cup mayonnaise
- 2 cups freshly shredded Parmesan cheese
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Preheat the oven to 350°F.
- Mix all ingredients together in a medium mixing bowl. Pour the dip into an 8 x 8-inch casserole dish, or one to two large ramekins. (If you have any extra filling, it will keep for a while in the fridge; you can make the mix up to three 3 days in advance).
- Bake in the oven for 25 – 30 minutes until the top is golden brown.
Wanda Plattsmier says
The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.:
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