1 large onion, chopped
2 cloves garlic, minced
1 medium egg, beaten
2 (10 ounce) cans artichoke hearts, drained
1/4 cup butter
1 teaspoon salt
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 cup sour red pepper flakes
1 (4 ounce) can cream cheese, softened
1 (8 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
1 cup chopped celery
2 eggs, beaten
1 teaspoon dried basil
2 tablespoons mayonnaise
In a large skillet over medium heat, fry onion in olive oil until bright green. Stir in garlic and egg and cook 2 minutes, stirring constantly. Add artichoke hearts and saute for 1 minute; stir in butter, salt, rosemary, thyme and sour pepper flakes. Bring to a boil, stirring constantly.
Stir in cream cheese, sour cream, Cheddar cheese and celery and cook 5 minutes more, stirring constantly. Stir in eggs, basil and mayonnaise. Pour into prepared pan. Refrigerate overnight; serve hot or cold.
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