Artichoke Dip

Submitted by Michelle S.

"At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products."

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 1 serving dish

ingredients

• 2 cans water packed artichoke hearts, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 cup parmesan cheese (I use Krafts cannister)
• garlic powder (I like plenty)
• parsley flakes
• cayenne pepper
• baguette or buttery cracker, as dippers

directions

1. Preheat oven to 350 degrees.
2. Coarsely chop artichokes, set aside.
3. Take cream cheese, mayonnaise, Parmesan.
4. Beat until fluffy.
5. Add seasonings and artichokes.
6. Blend well by hand.
7. Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
8. Slice bagette, place out crackers, and watch them chow down.

Reviews

[Michelle Burress Je]

OK, I made this and loved it. I halved the recipe and I did about 2 things different: I prefer actual garlic to garlic powder, and it is so super easy to do this--First thing I did was put 3 (use 6 if doing the full recipe) cloves of garlic (in the skin still) wrapped in foil in the oven while it preheated and while I did the other prep like chopping the artichokes and softening cream cheese. you'll be amazed at the flavor of this garlic. When you're to the part where you add the garlic, remove the foil pouch from the oven, cut the root part of the garlic, and then use the side of your knife to crush the garlic. the garlic will mostly slight right out of the skin. Then I chopped it up really fine. This roasting keeps the garlic from being too strong.<br/>The other thing was I sprinkled bread crumbs on the top before baking...just a little touch that doesn't make a big difference, but is nice. <br/>I made this for just my husband and myself, so even after halfing the recipe it was more than we needed, so I divided the recipe into 3 4-inch round creme-brulee type ramekins and popped 2 in the freezer. 25 minutes was just right for the one ramekin we used. Thanks for the recipe!

 

[Chef Queequegg]

Made this last night for family dinner appetizer and it was a big hit! I made a half amount and used neufatchel (1/3 fat cream cheese), it seemed to make no difference. Served it with carrot sticks, cauliflower and crackers. This was much better then other recipes I had tried, the cream cheese kept is smooth and creamy, whereas the recipes that use shredded cheese seem to get really greasy and runny.

 

[breelingd]

I would have liked to see more specific measurements for the spices, but I made this using my best guess and it got many compliments at my family's Christmas gathering.

 

[Brianna Storer]

After a side-by-side comparison with 23119, this recipe was the clear winner. I use lots of parsley and both jarred and powdered garlic. Last time, I was without cayenne and used Red Hot sauce with excellent results. It has been well-liked every time it is served... four parties so far. Thank you for making me the hit of the party!

 

[Blissful74]

This was delicious and got rave reviews from my friends. I halved the recipe and added 1/4 cup mozzerela and 1/4 cup cheddar cheeses. I also added additional sprinkling of cayenne on the top for heat. Yes, measurments on the seasonings would be nice as I was a little apprehensive when adding them, not knowing how much was intended. I will definately make this again !