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Artichoke Dip

May 5, 2011

Artichoke Dip007
~Katy~

I love artichokes, and they love me.  Plus, they’re good for me.  Maybe when you add all of the cheese and mayo, not so much, but that won’t keep me from making one of my favorite dips of all time.  (That phrase reminded me of an x boyfriend…he was nice enough, but what a dip.  Obviously, he wasn’t my favorite dip, because I couldn’t keep him around, but I digress.)

I once had a blind date who picked me up after work to take me to a concert.  I told him I’d make some appetizers so we wouldn’t be interrupting Lou Reed with our growling stomachs.  I made this dip and some peel and eat shrimp…simple and do-able after coming home from work and needing time to get ready.  He was sold from the moment he tried this dip.  We were quite enraptured with one another for, oh, a summer, and then he inevitably had to inform me that he had a girlfriend who just happened to be out of town for the summer.  I gladly gave him up, but the dip recipe never did make it his way, so I feel I got the better end of the deal.  (My brother, JP, referred to him as “What’s-His-Fuck” from then on.  Now that’s familial support.)

I’ve been making this recipe for so long that I had to think for awhile before recalling where I came across it.  It came from my friend, Jim.  I think.  Or did I give it to him?  I’ve given this recipe out so much that I’m unsure of its cycle.  I’m pretty sure that Jim, whom I have known for, well, ever, is the one who passed this on to me.  It’s simple and delicious, which makes it ideal for any dinner party, potluck, a snack, something to bring when invited to a friend’s place.  It’s versatile.  We like that in a recipe.
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Artichoke Dip
Over the years, I’ve added red bell peppers, mushrooms, fresh herbs or various cheeses to this.  Because of its simplicity, you can experiment with what you’ve got on hand or with whatever sounds good to you.

1 cup grated, fresh parmesan
2 cups grated mozzarella
4-5 green onions, chopped (use plenty of the green part)
1 cup mayonnaise
½ teaspoon garlic powder
1 can artichoke hearts, very coarsely chopped

Throw everything into a bowl, mix together.  Place into baking dish in a preheated 350 degree oven for 25-30 minutes.  Serve with crostini, crackers, baguette, or whatever you have on hand.

4 Comments leave one →
  1. May 7, 2011 10:19 am

    I hate artichokes by themselves, but that dip? Heaven on a cracker!

    Hope you have a great weekend!

  2. May 8, 2011 7:59 pm

    I LOVE artichoke dip in any form. Heaven on toasted pita.

  3. Diane permalink
    January 16, 2012 12:20 pm

    I have always used marinated artichokes for this. Anyone else or am I by myself?

  4. Katy permalink
    February 10, 2016 9:30 pm

    I brought this to a party with long-time friends last weekend and was reminded that it came from a lost-to-time mutual friend, Amy. So, turns out I gave the recipe to Jim, and we’ve all given it out to a million others. A few weeks ago, the nephew, Sam, asked if I’d add bacon, and he declared that a big hit! Switch up your cheeses, too! Still delicious and versatile!

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