Warm Artichoke Dip

Posted on August 18, 2011


I LOVE artichoke dip.  I just can’t get over the warm, gooey, flavorful mass spread on a cracker.  YUM!  Here is a recipe I created.

2 14 oz. cans artichoke hearts, rinsed and coarsely chopped

1 c. sour cream (can use lite)

1 c. mayo (I use the Kraft Olive Oil/lite kind)

2 tsp. refrigerated minced garlic

1 c. grated parmesan cheese

1 small can diced mild green chilies, drained

1 c. grated medium or sharp cheddar cheese

3/4 c. plain or Italian bread crumbs (I just use Progresso brand)

2 T. butter

Combine chopped artichoke hearts with the sour cream, mayo, garlic, parmesan, garlic, green chilies, and cheddar. Spread in an oven-proof pan you don’t mind serving from.  Combine the bread crumbs with the melted butter and sprinkle over the dip.  Bake in a 350 oven for about 20 to 25 minutes until the top is lightly browned and the mixture is bubbly at the edges and hot in the middle.  Let sit for about ten minutes and then serve.

Crackers or small hunks of artisan bread go great with this dip.

This is better at least warmed, so if it cools before it get gobbled up, you can just stick it in the microwave for 20 or 30 seconds.


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