Artichoke Dip (Dick Clark)

Planning a party where you'll rock the night away? Well then, you'll be needing some hors d'oeuvres for sure. Then break out the Ritz crackers and whip up a big 'ol batch of Dick Clark's...

American Bandstand Artichoke Dip

INGREDIENTS:

1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tbsp. good olive oil

INSTRUCTIONS:

In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Serve either warm or cold with bagel chips.

Creamy Artichoke Dip (Alicia Silverstone)

  Alicia Silverstone's Creamy Artichoke Dip recipe came from The Peta Celebrity Cookbook. Great vegan recipe source. Pick up a copy here.

INGREDIENTS:

• 2 8-oz. cans quartered artichokes
  
• 3/4 cup mayonnaise
  
• 5 oz. soy parmesan cheese
  
• 1 tsp. paprika
  
• garlic powder, to taste
  

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.
2. Drain the  liquid from the artichokes, mash, then combine with other ingredients. Scoop into a casserole dish and bake for 30 minutes. Sprinkle paprika on top before serving.
3.  Serve with chips, toasted and cut pita bread or sliced fresh vegetables.