Crackers make great dippers for this creamy appetizer (chips and breadsticks work well, too). It's become the traditional introduction to our family's Christmas Eve dinner.
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup mayonnaise
- 1/3 to 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- Dash hot pepper sauce
- Paprika, optional
- Assorted crackers
- In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired.
- Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers. Yield: 2 cups.
Originally published as Artichoke Dip in Country Woman Christmas Annual 1998, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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