Chef Stuart’s Artichoke Dip

By WDIO

Chef Stuart Gordon offers his Artichoke Dip recipe for football and tailgate season. It has a lot of cheese in it because Stuart is a Packers fan.

Tailgate Artichoke Dip

Ingredients:

24oz Drained Quartered Artichoke Hearts
4oz Crumbled Tofu
¾ C Greek Yogurt
1 C Shredded Romano
1 C Shredded Mozzarella
½ Duced Yellow Onion
2t Cayenne
2t While Pepper
1t Salt

Instructions

Rough chop the artichoke hearts.
Mix all ingredients in a bowl.
Put into a shallow baking dish and bake for 20 minutes at 400 degrees.
Brown the top with the broiler on high for 2 minutes.
Enjoy with slices of baguette, chips, or a spoon.

Chef Stuart Gordon offers his Artichoke Dip recipe for football and tailgate season