Artichoke Dip

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Good and simple dip!
erica d. - February 4, 2008 06:01:11 AM PST
I was looking to use up the remaining jar of artichokes I had. I about cut the recipe in half: 1/2 cup light mayo, 1/2 cup parmesean, and probably about 10 oz artichokes. I cooked it in a standard pie dish. I really liked it and was able to really taste the artichoke. My boyfriend wasn't nuts about it. It probably could have used a little more parmesean since I had more than 8 oz of artichokes. I skipped the green chiles all together since I didn't have any.

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So close to my version!
lisakp71 - February 3, 2008 02:11:22 PM PST
I've used a recipe almost identical to this for years. Use two cans each of artichokes and green chiles, and much less mayo (I never have anything but light mayo, and that works just fine)! Probably 1/3 to 1/2 cup is plenty - add a quarter cup, stir it up and go from there - should be a loose, creamy mixture but not completely wet and gloppy. This is one of those eyeball things, so just add until it looks right. This calls for more parmesan than mine, but THAT I will probably try!

The best dipper for this is Wheat Thins - something about the flavor combo is just yummy... but believe me, I'd use my finger if I had to! No joke, I pulled a batch of this out of the oven just half an hour before I saw this recipe! Good stuff.

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Variation
Mezzomomma - February 3, 2008 01:45:29 PM PST
This is a delicious dip. For a milder taste, omit the chili peppers. Sprinkle paprika on top before baking to give it a dash of color.
PS don't tell the kids they're eating artichokes!

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