4 ingredients.
5 minutes to make.
30 minutes to bake.
moments to consume.
Artichoke Parmesan Dip
Serves 6.
2 jars/cans artichoke hearts, drained and left whole.
5 garlic cloves well minced
1 1/3 cups mayonnaise (preferably organic)
2/3 cup Parmesan cheese
Combine, add a few grinds of black pepper if desired. Dump into fancy baking dish (less than an 8×8 in size). Bake in 375 degree oven for 30 minutes until beginning to brown on top. Serve with your favorite crackers.
So nice to meet you the other day…will you be at Foodportunity tomorrow? Hope so!
Anyhow, this looks fabulous. I am a sucker for all things artichoke (had grilled ones tonight in fact) and love nothing better than a good artichoke dip, especially in winter when served in a great crusty bread bowl, and a good bottle of wine (or three).
Karista: I love it too! And even to the point where I made a whole bunch for myself and had it for lunch!
Shut up & Cook: YES! See you in a few minutes;)
I am not a big artichoke fan personally, but this dip is “to-die-for”. Janelle made it previously for a family event and it was gone in minutes…
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Janelle, love this artichoke dip recipe! I’m always looking for another good summer dip recipe to serve and this one is definitley going to be served next BBQ! Although I’ll probably need to double the recipe as it looks as if it would get gobbled up quickly by the Bennett Crew.