Finger Lickin' Rock and Roll Artichokes

Finger Lickin' Rock and Roll Artichokes

16 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
QWERT
Recipe by  QWERT

“This is the best artichoke dip you will ever taste in your whole life. The secret is in the seasonings. The tasty blend of Parmesan and Monterey Jack cheeses doesn't hurt, either!”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. In a medium bowl, mix together artichoke hearts, mayonnaise, Parmesan cheese, Monterey Jack cheese, garlic powder, seasoning salt, soy sauce and hot pepper sauce. Chill in the refrigerator until serving.

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Reviews (16)

Rate This Recipe
BBBLUES
11

BBBLUES

This was really good, but I liked it better hot than cold. I spread it on english muffin halves, baked them at 350 for about 15 minutes and cut into quarters. Everyone, even the "artichoke haters", loved them. Now I make them up ahead, cut them, and freeze them to pull out anytime.

BURKOMAN
9

BURKOMAN

This was a pretty good recipe but it was a bit too salty. I would recommend slowly adding salt to your desired taste instead of just following the recipe. I will definitely try this one again.

TVBOUREK
7

TVBOUREK

My husband declared this recipe, "the best dip ever." This is a rousing endorsement from a man who proclaims to not like artichokes. It was a hit with the rest of my family as well. I highly recommend it.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Hot Artichoke Dip

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