July 2, 2010 by Dana
Last weekend, Jake and I had a few friends over for drinks. After some planning, I had come up with a few appetizers to nosh on in addition to the obligatory cheese platter and crudetes. I would serve the Grape Tomato Bruchetta from yesterday’s post, Carmelized Onion Dip (keep an eye out for this recipe in the next week or so), and some Artichoke and Parmesan Phyllo Pastries.
That morning, all of the preparations were going well. The bruchetta was marinating in the refrigerator, the Onion Dip was warming in the oven, and I was ready to begin the phyllo pastries. I was feeling good.
I followed the first half of the recipe and made the artichoke parmesan filling. Still feeling good. Then I took the phyllo sheets out of the freezer, and read the directions on the box…. (this is where it gets interesting)…
Defrost the dough in the refrigerator for at least 8 hours. Eight hours?! People would be showing up within two! But I’m crafty. I can deal with a last minute hurdle or two. I would defrost the sheets in the oven. I took the pastry out of the box and began to unroll it…… aaaand broke off the edge. Maybe I’m not as crafty as I think.
Ugh. At least I had the other snacks.
But then I remembered the filling. Artichoke, parmesan, and garlic? That could have potential for a dip. I tasted it to see if I should add sour cream or something to make it more creamy… and it was delicious! Nothing else needed! This filling could definitely stand on its own.
Artichoke Parmesan Dip
12 oz jar of marinated artichoke hearts
1 clove garlic, minced
1/2 cup parmesan cheese, freshly grated
Drain the artichoke hearts, reserving marinade. In food processor (I used my handy magic bullet), blend the artichokes, garlic and parmesan, pulsing the motor until the artichokes are finely chopped.
And that’s it! A dip is born. This dip is SO easy to make, and surprisingly delicious! Serve it with these super easy homemade tortilla chips, and you’re good to go.
Baked Tortilla Chips
6-8 Tortillas (any size and flavor will work)
2. Arrange the pieces in a single layer on cookie sheet. Bake at 350 degrees for 5-10 minutes.
3. Let chips cool to a crisp texture and serve.
These chips are really impressive looking, but ridiculously easy to make. Bring the Artichoke Parmesan Dip and Homemade Tortilla Chips to a BBQ this weekend (but be prepared to give out the recipes all day)!