Hot Artichoke Dip
Does anyone have a good, easy recipe for a hot artichoke dip?
Preheat oven to 350° F
8 oz Cream cheese, softened
(I used large package which is a bit more than 8 oz)
1 cup Shredded mozzarella (or Monterey Jack)
1 cup mayonnaise
1 cup grated Parmesan cheese
1 onion, finely chopped
2 cloves garlic, finely chopped
1 can artichoke hearts, drained and finely chopped
Combine all ingredients in large bowl and ‘mash’. Bake in uncovered casserole dish for 30 minutes or until bubbly. Serve with crackers or even better with sliced baquette.
(Makes a good amount.. enjoy!)
I use a similar recipe... one I have calls for cream cheese... but I prefer the mayo & grated cheese type better. For something different, before I mix in the mayo, I blend it with a little fresh herb & curry, or a little chipotle... etc. it really is a dip you can do a lot with. I'd just recommend blending any "seasoning" with the mayo first to ensure even distribution.
The original comment has been removed
I have a friend who makes the version in the Joy of Cooking which is delicious. It is so delicious that she brings it to every party, no matter what the occasion. I've never made it because she always makes such a great version for me, but I've looked at the recipe and it seems plenty straightforward and easy. I think hers is so good because she uses Gruyere and Parmesan cheeses.
Utterly simple and deliciously addictive!
Hot Artichoke Dip:
1 14oz. can artichoke hearts, drained & coarsely chopped
1 cup mayonnaise
l cup grated Parmesan cheese
Combine all ingredients in a small mixing bowl stirring well to blend. Spoon mixture into a 1 quart baking dish
Bake at 350 for 20 minutes or until golden brown.
Mine is similar to this too, but I have tried cutting back on the full fat mayo and adding in some reduced fat. No one notices the difference in taste. For some reason, this is a magical combination and people always want to know what's in it. It's almost embarrassing to admit how simple it is!
it is very, very tasty. simple, pure, and it definitely gets gobbled up.
my niece also does the more elaborate one mentioned here on this thread, and adds a package of frozen chopped spinach, squeezed dry. i agree that one can cut back on the mayo, as the more elaborate version can tend to be a little oily. my simple one, however, has a lightness to it, which is sometimes just what one wants.
I use a similar recipe to the first two in this post...with the addition of goat cheese (the small size). I typically use the canned un-marinated artichokes but recently got a recommendation to use the marinated version along with a bit of the marinade. This resulted in a wetter version of the dip which was better when the dip got cool.
Also the note to finely chop the onions is key- my husband doesn't and it ruins the otherwise smooth texture. Sometimes we forgot the onion and it taste fine- and better on the breath...