Nordstrom Artichoke Dip

Last night Blake made this dip for Christmas Eve dinner at Jonna's house.

We all hovered around fighting for the next bite.

It's real healthy ya know...Mayo, sour cream, parmesan cheese:)

But, definitely worth the cals.

Can you tell my hubby was proud of his creation?

Only happens about once a year:)

Baked Artichoke Dip

From the Nordstrom Entertaining at Home Cookbook

Serves 12 to 14

1 cup mayonnaise

3/4 cup sour cream

2 cups (8 ounces) freshly grated parmesan cheese, preferably Parmigiano-Reggiano

3 T cider vinegar

2 T chopped fresh basil

2 cloves garlic, minced

1 t kosher salt

1 t freshly ground black pepper

2 cans (13.5 ounces each) artichoke hearts, drained and coarsely chopped

1 red bell pepper, roasted, peeled, seeded, and chopped

1 can (7 ounces) diced green chiles, drained

Preheat oven to 350.

In a bowl, combine the mayo, sour cream , 1 1/2 cups of the Parmesan cheese, the vinegar, basil, garlic, salt, and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell peppers, and chiles. Transfer to a decorative baking dish and, using the spatula, smooth the surface. Scatter the remaining 1/2 cup of Parmesan cheese evenly over the top.

Bake, uncovered, until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from the oven and let cool for 5 minutes before serving directly from the dish.