i've seen variations of this recipe on the web. this one has garlic, others don't. some add cream cheese or sour cream, this one doesn't. to me, it's perfect just the way it is. but, i could be biased. this version was the first artichoke dip i tried, thanks to a college friend who brought it to a potluck.
ingredients
1 cup light mayonnaise (i use best foods/hellmans)
1 cup grated parmesan (i use freshly grated or the grated parmesan sold at the cheese counter at the market, not the stuff in the non-refrigerated green bottle)
2 large cloves garlic, minced
1 can artichoke hearts, drained and chopped
crackers or bread, for serving (we like ritz main steet original toasted crisps or chunks of french bread)
directions
preheat oven to 350 degrees F.
in a medium bowl, combine the mayo, parmesan, and garlic. fold in the artichoke hearts until evenly distributed throughout the mayo mixture.
tip mixture into a oven safe dish. bake uncovered for 20-25 minutes, until the dip is bubbly and the top is browning. if the dip is slow to brown, place under the broiler for a minute or two. do not leave it unobserved as it will brown very quickly (and go from brown to burnt just as fast).
serve with crackers or bread. we like air ritz toasted chips (original).
notes
- to make a spinach artichoke dip, add 1 package frozen spinach (defrosted and squeezed to remove access liquid) and double the parmesan, mayo and garlic. increase baking time by about 10 minutes.
- sadly, shortly after the picture was taken, as i transported the dish to a carrying container, it slipped and the dip tumbled to the floor. only the dog got to eat the dip; she snuck licks from the floor as the geek and i cleaned up the mess :(
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