Created by Melanie Gideon, innkeeper, Captain's Inn at Moss Landing
This flavorful spread is featured in Gideon's cookbook, "Cooking With the Captain."
8 steamed artichoke bottoms (canned okay too), large size - no leaves or fuzzies
½ c. sour cream
8 oz cream cheese
1 jalapeno pepper
1 c. parmesan cheese, grated
½ c. mayonnaise
2 garlic cloves, minced
Blend all the ingredients together with a blender and pour into a ceramic/glass casserole. Bake for 40 minutes at 325 degrees. It will be brown on top when done.
Serve on crackers or butter toasted french bread slices.
Monterey County Convention & Visitors Bureau P.O. Box 1770, Monterey, CA 93942 1-877-MONTEREY info@mccvb.org
In partnership with Monterey County and the cities of Carmel-by-the-Sea, Del Rey Oaks, Marina, Monterey, Pacific Grove, Salinas,
Sand City, Seaside, Soledad, Pebble Beach, Moss Landing, Carmel Valley, Big Sur, and Salinas Valley.
© Copyright 2009 Monterey County Convention & Visitors Bureau
