by The Enchanted Cook
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my 9 recipes »
Photo by The Enchanted Cook
broccolirose's Testing Notes:
Expand CollapseThe Enchanted Cook's Notes:
Expand1 fresh habanero pepper, sliced Ask a question about this ingredient
1 large clove garlic, rough chopped Ask a question about this ingredient
1 pinch kosher salt Ask a question about this ingredient
1/4 cup distilled white vinegar Ask a question about this ingredient
Place sliced habanero, garlic, and salt in a small bowl and cover with vinegar. Cover bowl and allow to marinate on counter top for 24 hours or up to 3 days.
Ask a question about this stepRemove the habaneros from the marinade and mince. The remaining vinegar mixture will be hot and you may wish to reserve it to sprinkle on steamed spinach or other greens.
Ask a question about this step4 ounces organic cream cheese Ask a question about this ingredient
4 ounces mascarpone cheese Ask a question about this ingredient
1 teaspoon minced marinated habanero peppers Ask a question about this ingredient
1 7.5-ounce jar marinated artichoke hearts, drained and rough-chopped, liquid reserved Ask a question about this ingredient
3 large cloves of garlic, minced Ask a question about this ingredient
1 tablespoon good mayonnaise Ask a question about this ingredient
2 tablespoons grated Parmigiano Reggiano Ask a question about this ingredient
1 teaspoon reserved liquid from marinated artichoke hearts Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon fresh cracked black pepper Ask a question about this ingredient
chopped fresh chives to garnish Ask a question about this ingredient
Oven 350 degrees F.
Ask a question about this stepMix all the ingredients (except the chives) together then place in a small-medium baking dish and spread evenly. Bake in oven for 30-35 minutes until hot, bubbly and lightly browned.
Ask a question about this stepServe hot straight from the oven. Garnish with fresh chives and serve with fresh veggies, crostini, tortilla chips, sliced French bread, or toasted pita points. Or just grab a spoon and dig in.
Ask a question about this stepOh I hope you like it! Let me know if you make it and what you think!
Thanks Lapadia!!
A family friend of mine makes this sort of dip and I got the recipe from her and make it for parties and it is always a hit. I love the custard-like texture it has when it's done baking. I want to dig into your picture...mmmm! :)
Thank you so much!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
YUM! This looks really great. I love the habanero kick! They've always scared me, too, but I'm going to dive into this one head first. Thanks!