I use a ratio of 3/4 cup mayo to 1/4 cup Greek yogurt, 1 cup grated Parmesan cheese, 1/4 cup sautéed onion, and 6 dashes each of Worcestershire and hot sauce ( what ever hot sauce I have handy, but I never use Franks or Tabasco..just don't like the taste of either) with a good dash of paprika. Depending on my guests palettes, I may add chopped sautéed mushrooms, spinach, or even finely chopped ( NOT GROUND) walnuts. Like several others, I always finely chop my artichoke hearts first. Regardless of the additions, I am asked over and again to bring this dip to any gathering, and I always serve it with a crusty garlic rubbed baguette.
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I use a ratio of 3/4 cup mayo to 1/4 cup Greek yogurt, 1 cup grated Parmesan cheese, 1/4 cup...