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Spicy Artichoke Dip Recipe


1/2 teaspoon cayenne pepper

2 tablespoons olive oil

1 onion, chopped

1/2 cup hot water

1 clove garlic, minced

1/4 teaspoon dried oregano

1 tablespoon dried basil

1 tablespoon dried marjoram

1/2 teaspoon dried marjoram

3 tablespoons olive oil


In a medium bowl, mix cayenne pepper, olive oil, onion, water, garlic, oregano, basil, marjoram and marjoram. Keep covered.

Heat olive oil in a heavy skillet over medium heat. Saute onion, garlic, oregano, marjoram, basil, marjoram and olive oil for 2 minutes. Transfer the mixture into a large bowl and mix well. Carefully pour the mixture over the tortillas. Serve warm or cold.


Paggy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I changed what I used to make crème fraîche, added a little extra garlic powder, and rearranged portions to make it lighter and fresher. It was penultimate cooking for me, so I didn't measure it but it was pretty darn good.