"I first tasted this warm, well-flavored dip at our daughter's house—and immediately asked for the recipe," relates Ramona Larson, a homemaker from Andover, Minnesota. Since then, she's served it herself at family gatherings. "Everyone who tries it comes back for more," she reports. If you'd like, you can place the dip in a hollowed-out-artichoke, just like our kitchen crafters did. Or keep it in the dish you bake it in—either way, it'll heat up any setting.
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup mayonnaise
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon chopped onion
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon garlic salt
- 2 to 3 fresh artichokes, optional
- Assorted crackers
- In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese.
- Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers. Yield: 16 servings.
Originally published as Cheesy Artichoke Dip in Country Woman January/February 1998, p24
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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