While in college, during summers and holidays, I worked at a local brewpub called The Delafield Brewhaus. They make the best dip of its kind I have EVER had. I never got tired of it, and still order it every time we stop in. Not only do they serve it as an appetizer, but they also use it as the base sauce for a steak pizza. Make sure you have a good quality fresh loaf of bread to go with this super yummy dip.
Note: Chipotle peppers in adobo are available at most grocery stores in the Latin or Mexican foods section. When adding, start a 1/2 pepper at a time, as they are very hot, and a little will go a long way.
- 1 pound cream cheese, room temperature
- 1/3 cup shredded Asiago cheese
- 1/3 cup shredded Parmesan cheese
- 1 teaspoon minced fresh garlic
- ¼ teaspoon dried thyme
- 1 cup chopped artichoke hearts, drained (not marinated)
- 1/3 cup mayonnaise
- Chipotle peppers in Adobo sauce
- Ciabatta bread
- Mix all ingredients together in a large bowl until combined. This could be done with a food processor or an electric or stand mixer if desired, especially if doing a double batch.
- Spread mixture in ungreased 10-inch pie tin or casserole dish. Cover and refrigerate 30 minutes or overnight.
- Preheat oven to 400⁰. Bake dip, uncovered, 10 to 15 minutes or until browned and bubbly.
- Serve immediately with warmed ciabatta bread. Makes 8 appetizer servings.
Note: This dip freezes beautifully, so I often double the recipe and freeze half prior to baking for a quick thaw and bake later.