Recipe by GrammaJeanne
This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use.
Top Review by tarab5
I'm always looking for brie appetizers that don't have fruit in them! I used a 14 oz can of artichokes (I don't care for the oil from the jarred kind) and cut the black pepper in half because my tongue is sensitive to the heat. I found it to be a little too salty and the pepper burned just a bit. I also wasn't crazy about a full cup of warmed up mayo... it has an odd taste in mass quantity. The second time, I used half mayo and half sour cream and greatly preferred it. I only used 1/4 tsp salt, which was just right. I took the pepper down to 1/8 tsp and decided that was too little. The black pepper flavor is an essential part of this recipe - it melds surprisingly well with the brie. I will increase it next time. Oh, and cutting the rind off the brie is just a waste of time - just put it all in!
- 2 (6 ounce) jars artichokes, drained & chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 2 tablespoons green onions, chopped fine
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 garlic clove, minced
- 1 (8 ounce) package brie cheese, cut in small pieces
Directions See How It's Made
- Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
- Add Brie and mix well.
- Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
- Serve warm. Great with party rye, sourdough bread, or crackers.