by micki barzilay
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micki barzilay's Notes:
4 ears of fresh corn Ask a question about this ingredient
1 jar of artichoke hearts Ask a question about this ingredient
2- 8 oz packages of cream cheese Ask a question about this ingredient
1/2 cup mayonaise Ask a question about this ingredient
1 cup shredded Parmesian cheese Ask a question about this ingredient
Cook corn and slice off cob, drain and cut artichokes into bite size pieces. In a saucepan melt the cream cheese on low heat to a creamy consistancy, then add the corn , artichokes, and parmesian cheese. Once blended together remove from heat and add in mayo. Blend to a nice consistancy for a dip. Serve warm w/ pita, crackers, or sliced baguette.
Ask a question about this stepI love making dips and this one sounds delicious...will be trying it!
thank you.
Love artichoke dips, and am sure the addition of corn adds a wonderful taste!
Thanks for your thoughts. Yep corn ( especially sweet, young, tender, organic corn is the ticket.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Delish. Was a big hit - made with corn I picked up at the farmer's market and grilled. Might add something next time to give it some zip - garlic? More pepper?