Chef Stuart’s Artichoke Dip

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.