This is one of my very favorite dips. I first ate it a restaurant called The Bistro in my hometown of Tulsa. I tried for years to simulate the recipe and came fairly close. After a little research on the internet, I found a great recipe that tastes just like it.
Below is the link to the recipe that I found online. It was published in The Tulsa World a few years ago. I made it just like the recipe suggested and it turned out great. It's a great copy-cat recipe! The restaurant always served Chokes & Cheese with buttery pita points, so that's what I made to go along with it. Delicious!
Chokes & Cheese Recipe from the Tulsa World
Here's what you'll need:
8 ounces of artichoke hearts (of course I had the humongous jar of artichoke hearts from Sam's Club, so just measure out 1 cup and make sure you drain them)
1 cup grated Parmesan cheese (I used a bag of pre-shredded Parmesan)
1/2 cup of sour cream
1/2 cup mayonnaise (I used the real stuff)
8 ounces cream cheese
2 minced garlic cloves (I used about two teaspoons of the pre-minced garlic in a jar)
Here's what to do:
Preheat oven to 325 degrees.
Place all ingredients in a food processor and pulse until smooth.
Place mixture in a shallow dish. I used a 9 inch pie plate. Sprinkle a little extra Parmesan cheese on top.
Bake at 325 degrees for 30 to 40 minutes or until top is slightly browned.
Serve with tortilla chips, crackers, or bread. I served it with pita points and crackers.
Here's how to make the pita points:
Cut pita bread into triangles: cut pitas in half, then cut the half into thirds. Melt a 1/4 stick of butter and brush onto pita points. Sprinkle with Italian seasoning. Bake for about 8-10 minutes in 325 degree oven.
I hope you enjoy this easy appetizer!