Vampire Dip
In honor of the Vampire Diaries season premier party my friend is having, I decided to make a copycat of my favorite dip from a place called Slater's 50/50, appropriately named Vampire Dip due to the massive garlic content. I do not recommend this for date night!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon fresh ground pepper
- 8 cloves garlic (more if you can take it less if you can't)
- 2 cups shredded parmesan or romano cheese
- 8 ounces, weight cream cheese (or mascarpone a sweeter, italian cream cheese)
- 4 ounces, weight mayonnaise
- 1 can (14 oz. size) artichoke hearts drained, rinsed, and chopped
- 1 pinch salt (or more to taste)
- Carbohydrate 1.1071750000377 g
- Cholesterol 0 mg
- Fat 0.0556918762555612 g
- Fiber 0.452710037046739 g
- Protein 0.187063203987238 g
- Saturated Fat 0.0167417296719172 g
- Serving Size 1 1 recipe (2g)
- Sodium 0.751669495473832 mg
- Sugar 0.654464962990966 g
- Trans Fat 0.00239167566741673 g
- Calories 4 calories
Preheat oven to 350ºF. Peel and mince garlic cloves. Then, sprinkle a pinch of salt onto the minced garlic, and mash with a fork until it becomes a lumpy paste (this helps reduce the amount of large garlic chunks in the finished product, and is an optional step). In a large bowl, combine garlic, shredded Parmesan, cream cheese, mayo, artichokes, salt and pepper. Mix until ingredients are evenly distributed. Spread into a greased (8×8 or similar) baking dish, put the lid on and bake for 30 minutes. Remove lid and bake for an additional 15 minutes, or until browned and bubbly on top. Serve with French bread, or, for the authentic Slater’s experience, toasted pita wedges.
