Prep 5 mins
Cook 10 mins
I got this recipe over 10 years ago from a friend at work. Since then, I have always had to make a double recipe for Thanksgiving. There is never any left. Just grab a few crackers and start dipping! I have only made this with an electric skillet. Also, I use the artichokes that are already quartered as they mix more easily than bigger chunks. Fat-free or low-fat mayonnaise is okay and helps reduce the fat content of the dip.
- 236.59 ml mayonnaise
- 236.59 ml shredded parmesan cheese
- 396.89 g cannon-marinated artichoke hearts
- 4.92-9.85 ml lemon juice
- 0.25 ml garlic powder
- Mash/flatten artichokes.
- Combine all ingredients.
- Bake for 30 minutes at 350 or warm in an electric skillet @ 200°F.
- If using the electric skillet, stir mixture once cheese has melted.
A taste of Memory Lane! My sis-in-law used to make a artichoke dip in the 80's that was almost exactly like this, and I loved it. I made it this afternoon - just for myself, because I knew no one else would eat it.(Picky,picky) I made it according to the recipe, but used Hellman's Lite Mayo since that's all we buy. Really delicious - I've got a light lunch ready for everyday this week! Thanks a bunch!
Everyone raved about this dip and asked for the recipe. Creamy and cheesy and perfect for chips or assorted crackers. Thanks so much for sharing it, Ducky. Can't wait to make it again.
This is much, much better than purchased artichoke dip, and almost as easy! It makes quite a bit--I used a baking dish that was about 7x10x1.5 inches (approximately). It's very rich and so, soooo good! Thanks for posting, Ducky!