Author Notes
This creamy dip is rich and delicious with just the right amount of kick. I travel a lot for work and one day while standing on line at an airport in Northern California I was chatting with a gal about spicy foods and she said she liked to mix habaneros with mascarpone and cream cheese to make a dip. At that time, I had never worked with habaneros before and quite frankly they scared me. Well, actually they scared..and tempted me. I couldn't stop thinking about them and as soon as I got back home, I decided to whip up an artichoke dip with my new friend, the habanero. This dip is amazing and a great party dip - whether you're watching football and serve it with chips or toasted pita points, or you're entertaining guests for an elegant holiday party and serve it with crostini - this dip is a huge hit. - The Enchanted Cook —The Enchanted Cook
Test Kitchen Notes
Here's a spicy new take on the classic artichoke dip: hot peppers and artichoke hearts are nestled in tangy cream cheese and elegant mascarpone. You'll know when it's ready to eat when the top turns a light golden-brown and the edges get bubbly in the oven. Be sure to warn your guests about the habanero! Note: Recipe can be doubled for a larger crowd. —broccolirose
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Ingredients
- Marinate Habaneros
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1
fresh habanero pepper, sliced
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1
large clove garlic, rough chopped
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1 pinch
kosher salt
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1/4 cup
distilled white vinegar
- Make the Dip
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4 ounces
organic cream cheese
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4 ounces
mascarpone cheese
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1 teaspoon
minced marinated habanero peppers
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1
7.5-ounce jar marinated artichoke hearts, drained and rough-chopped, liquid reserved
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3
large cloves of garlic, minced
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1 tablespoon
good mayonnaise
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2 tablespoons
grated Parmigiano Reggiano
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1 teaspoon
reserved liquid from marinated artichoke hearts
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1/2 teaspoon
kosher salt
-
1/2 teaspoon
fresh cracked black pepper
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chopped fresh chives to garnish
Directions
- Marinate Habaneros
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Place sliced habanero, garlic, and salt in a small bowl and cover with vinegar. Cover bowl and allow to marinate on counter top for 24 hours or up to 3 days.
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Remove the habaneros from the marinade and mince. The remaining vinegar mixture will be hot and you may wish to reserve it to sprinkle on steamed spinach or other greens.
- Make the Dip
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Oven 350 degrees F.
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Mix all the ingredients (except the chives) together then place in a small-medium baking dish and spread evenly. Bake in oven for 30-35 minutes until hot, bubbly and lightly browned.
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Serve hot straight from the oven. Garnish with fresh chives and serve with fresh veggies, crostini, tortilla chips, sliced French bread, or toasted pita points. Or just grab a spoon and dig in.
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