Making Hummus Artichoke Dip at Winter House

Origin represented Tribe Mediterranean Foods at the 2010 Winter House PR event held in Park City, where various media experts came to experience a variety of great products and participate in numerous fun events. Origin put on a cooking show, showcasing four mouth-watering hummus recipes created with Tribe’s all natural hummus. On the menu was Hummus Crostini, using Tribe’s Roasted Eggplant and Sundried Tomato Basil Hummus; Grilled Flatbread Hummus Pizza; Hummus Mozzarella Pesto Panini; and, my favorite, Hummus Artichoke Dip. The Hummus Artichoke Dip was so good we had to post it!

Tribe Hummus Artichoke Dip
It is hard not to love artichoke dip. This version uses hummus in place of mayonnaise (used in typical recipes) for a lower calorie/fat option, with equal the amount of flavor~ more to love! Serve it hot out of the oven with pita chips, tortilla chips, crackers, crostini toasts, or your favorite cut vegetables. Always a party pleaser.

Ingredients:
1- 8oz tub of Tribe Roasted Garlic Hummus
1-8oz cream cheese, softened
1-14oz can of artichoke hearts, or 2-6oz jars marinated artichoke hearts, drained & coarsely chopped
1-2 scallions, finely chopped
1 1/2 cups shredded parmesan cheese
1 tsp worcestershire sauce
salt and pepper to taste

Instructions:
Preheat the oven to 350 degrees. In a medium sized bowl, beat the hummus and cream cheese together with a hand mixer at med speed until well combined. Stir in the artichoke hearts, scallions, and parmesan cheese until combined. Add the worcestershire sauce, salt, and pepper.

Pour into a small casserole baking dish, 8×8 or 8×6. Bake uncovered for 30-40 minutes until bubbly and browned. Serve immediately with pita chips, tortillas chips, crackers, crostini toasts, or cut vegetables. Enjoy!