- 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.
Reviews forArtichoke Dip
"I made this for guests and it was not good at all. Needs a lot more flavor."
"Awesome. Everyone at my party wanted the recipe."
"Make this dip all the time! We absolutely love it. If there are leftovers, we mix with scrambled eggs for breakfast the next morning! When you whisk the eggs whisk in the dip too and pour in the pan to cook! Yummy!"
"This was the easiest artichoke dip I've ever made. It fed 4 of us fine along with other appetizers.I ended up chopping the quartered artichoke and put all the ingredients directly into a small crock pot. It did not fill it up, but I put it into the pot about 2 hours before the guests arrived and stirred right before they came. It was unbelievable! I could eat all of this by myself."
"I made this for a quilt group gathering. Everyone there loved it and was sad when it was gone. Making it again this weekend. Thank you for the recipe."
"I enjoyed the dip, but it was a little too oily for my taste."
"This is so easy to prepare and is so good. It makes me look like a great cook - tee hee"
"Excellent for once every now and again."
"easy and good-one of the gals at my church makes this regularly and it is always a hit.i now make it when I go to family-I can make it there. periodically i do add the dry pack ofitalian seasonings for extra kick."
"pack of italian salad dressing"