Artichoke and Cheese Dip
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
10 cups
- Serves:
- 14-16
ingredients
- 2 (15 ounce) cans artichoke hearts, not marinated
- 2 cups mayonnaise
- 2 (8 ounce) packages cream cheese
- 2 cups shredded monterey jack cheese
- 2 cups grated parmesan cheese
- 2 tablespoons dried parsley
- 1 1⁄2 tablespoons onion powder
directions
- All ingredients, except mayo, should be at room temperature. If you are using a new jar of mayo it can be at room temperature.
- Drain the artichokes and chop into 1/2 inch pieces.
- Cube the cream cheese into 1 inch pieces.
- Put all ingredients into a large bowl and with a large spoon, I think wooden is best, mix and mix until everything is well blended together.
- Spread evenly into a 9 x 13 pan.
- Bake at 350º for about 45 minutes until golden brown and bubbly all over.
- Serve with crackers or whatever you want.
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RECIPE SUBMITTED BY
I am a transplanted NYer living in SoCal since 1983. I have really begun to miss weather and seasons. I have been a special education teacher for 27 years. I have 2 sons, ages 14 and 15 so food is a priority in our house. We have 2 cats and an extremely energetic 7 month old boxer/pit bull mix. I love to read. I have really begun to love to cook and have gotten pretty good. I enjoy this site so much and actually miss browsing when I don't have the time. My boys are both great athletes, so sports are big in our house. I am a die-hard Yankee fan as well as a fanatic Steelers fan.