Artichoke Parmesan Dip

"This is a copy cat recipe. When I lived in Bellevue I would buy this dip from Top Foods. The last time there I saved the container and wrote down the ingredients listed. This is my interpretation of that recipe. I hope you like it."
photo by dicentra photo by dicentra
photo by dicentra
Ready In:
1 container




  • Drain the artichoke hearts. Cut them into halves.
  • Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
  • Add artichoke hearts to this mixture.
  • Transfer to a desired dish or bowl and garnish with Parsley if desired.
  • Refrigerate at least 1 hour before serving.
  • Best if served cold on melba toast or crackers.

Questions & Replies

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  1. I used to love going to Top Foods in my 20s for this dip. The recipe flavor profile is pretty much spot on although I inadvertently added more garlic powder when I was trying to cut the recipe in half. This is a very good copy cat recipe! Thanks for sharing, living abroad now makes it even more special when I can duplicate something from home.
  2. was looking for a cold dip like one of our deli's makes here. This is pretty close! May try a mayo sour cream mix next time, probably can leave out the tsp of salt, depending on your parmesan. I had a mix in the fridge, romano, asiago and parmesan. Was what I was looking for instead of going to Kahn's!
  3. Since this is so close to the TOP recipe, I want to say this; make a sandwich.<br/><br/>*2 slices of bread, slathered in artichoke dip.<br/>*A folded slice of thick lunch chicken on either side.<br/>*A slice of provolone in the middle.
  4. I was hunting for a non-hot artichoke dip/spread recipe. When I saw this one mentioned Bellevue (across the lake from me!) I knew I had to try it. I used a small jar of marinated artichoke hearts, drained and chopped. When I went to add the mayo, I noticed the sell-by date on mine. Ewwww... So I used sour cream instead. Very yummy. This was just for me, so I only made 1/2 the recipe. Served it on crusty French baguette. Yum! Thanks! :)


  1. This is great for a basic recipe. I used jars, not canned. I used NO salt at all, but I also added a little creamy cow milk Bulgarian Feta and red onion. It is unbelievable. You can do dill too, haven't but I'm sure I'd like it. I'm also thinking of adding canned mushrooms to it. Can't be bad ;) Ate with pita chips, had a little left over, but it would be awesome on a sandwich also, as long as you love garlic. As a Romanian I'd be committing a crime if I didn't love garlic.


<p>Just moved with my family to Spokane after living in Pacific Northwest for over 20 years. Getting adjusted to new things and work most of the time these days. Most of the recipes I obtain are from magazines, newsstand cookbooks, and of course from home. I use to work in a bookstore and on my break I'd often be thumbing through cookbooks looking for desserts to try.</p>
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