Recipe by Lara H
This dip is always expected at my gatherings and it disappears fast. If you prefer not to smell like garlic for days, reduce the amount of garlic. For those of you with an adventurous palate, make it the way I do. (It's great for getting rid of a sore throat or cold too!)
Top Review by LoriInIndiana
This was very good!! I only used about 8 cloves of garlic which I pressed because I don't have a food processor. I chopped the artichokes with my Pampered Chef chopper. Using both of those tools, this took a minimal time and effort to throw together. My family kept commenting on how they really liked it. I served it with crackers as part of a cookout for my sister's birthday. Luckily my my sister had already tasted it and said she liked it before asking me what it had in it. She does not care for mayonaise, but says she may have to buy some in order to make this again. Thanks for sharing this recipe, I'm sure I'll use it again.
- 6 -10 garlic cloves
- 2 (6 ounce) bottles marinated artichoke hearts, drained
- 8 ounces cream cheese
- 3⁄4 cup mayonnaise
- 2 cups grated parmesan cheese
- 1 dash Tabasco sauce
Directions See How It's Made
- Preheat oven to 350°F.
- Peel the garlic and toss it into the bowl of your food processor.
- Process until finely minced.
- Add the drained artichoke hearts and process until well mashed.
- (Remove any stubborn pieces as these only end up stuck in your teeth and that REALLY IS antisocia.).
- Add cream cheese and mayo, process until well mixed, scraping the sides and bottom of the bowl.
- Add the Parmesan slowly, making certain it gets fully incorporated.
- Add the Tabasco and process again.
- Pour into an oven proof casserole and bake covered until bubbly, 25 - 30 minutes or so I think, just keep an eye on it.
- Serve with crackers, crudites, baguette slices, pita bread, etc.
- If you don't have a food processor you can do all this by hand.
- Just make certain that your garlic is well crushed, the artichoke hearts are finely chopped, and everything is well mixed together.
- If you have leftovers (doubtful unless you reserve some and hide it at the back of your fridge), refrigerate promptly and it will last for at least a week.
- You can make this up to a day ahead and cook it just before your guests arrive.
- This also makes a delicious sandwich spread if there is any leftover the next day.